After the arrival of my online supermarket shopping the other evening, I discovered a freebie magazine buried at the bottom of a bag. Just before throwing it into the recycling, I noticed this recipe mentioned on the front cover, so dived in for a look. I am always looking for simple suppers at weekends, especially having walked to a pub for a good old fashioned Sunday lunch 🙂 This Spanish treat was spot on!
The great thing about this recipe was the simplicity, especially as the only ingredients I needed to pick up (on the way back from the pub) were some basil leaves and chives. Everything else I had in the fridge or the store cupboards.
I reckon this could also be cooked in a large pan, adding the eggs together and then putting it in the oven to cook. Would be a great way of serving it up on the table for guests.
4 medium eggs
100g chorizo, skin removed and roughly chopped
1 tsp olive oil
1 slice red pepper
2 garlic cloves, crushed
1 mild red chilli, finely chopped
2 tsp smoked paprika
800g chopped tomatoes
½ tsp sugar
4 spring onions, sliced
2 tbsp basil leaves
1 tbsp chives, chopped
½ tsp chilli flakes, optional
1. Preheat the oven to 190C/Gas 5. Heat the oil in a frying pan over a medium heat. Add the chorizo and fry for 4-5 minutes.
2. Add the pepper and fry for 4-5 minutes, until golden at the edges.
2. Add the garlic, chilli and paprika and fry for 1 minute, until fragrant.
3. Add the tinned tomatoes, breaking up a little and simmer for 5 minutes. until slightly thickened and reduced.
4. Stir through the sugar and season to taste.
5. Divide the sauce between four ramekins and create a well in the centre of of each.
6. Crack an egg into each ramekin, transfer to a baking tray and bake in the oven for 8-10 until the egg white has set and the yolk is cooked to your liking.
Serve scattered with the spring onions, herbs and chilli flakes (if using) with sourdough bread to dip.