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Baked eggs in spicy chorizo tomato sauce

Published: 7 Nov 17
Updated: 18 Mar 24

This recipe uses store cupboard staples for a quick and cheap midweek meal. We’ve spiced up the sauce with a handful of crispy chorizo to make this baked eggs brunch classic even tastier!

Easy
October 2017

Test kitchen approved

Serves 2
Hands-on time 35 min

This recipe uses store cupboard staples for a quick and cheap midweek meal. We’ve spiced up the sauce with a handful of crispy chorizo to make this baked eggs brunch classic even tastier!

Dairy-free recipes

Nutrition: per serving

Calories: 637kcals
Fat: 34.1g (9.7g saturated)
Protein: 39.5g
Carbohydrates: 35.8g (18.4g sugars)
Fibre: 14.5g
Salt: 2.3g

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Ingredients

1 tbsp rapeseed oil
2 red onions, sliced
2 tsp smoked paprika
1 garlic clove, crushed
100g cooking chorizo, roughly chopped
2 tbsp red wine vinegar
400g tin chopped tomatoes
400g tin butter beans, drained and rinsed
Bunch fresh basil leaves
4 medium free-range eggs

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Method

Heat the oil in a frying pan with a lid, add the onions and fry for 5 minutes until starting to soften. Stir in the paprika and garlic and cook for 2 minutes.
Add the chorizo and turn up the heat, allowing the meat to brown (about 3-4 minutes). Add the red wine vinegar and bubble for a minute, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes.
Stir the butter beans into the sauce with half the basil and season well. Make 4 indentations in the sauce, then crack an egg into each. Put the lid on and leave to steam-cook for 5-10 minutes on a low heat until the whites are set but the yolks are still runny. Scatter over the remaining basil. Serve with crusty bread or steamed greens, if you like.

Recipe from October 2017 Issue

Nutrition

Nutrition: per serving

Calories: 637kcals
Fat: 34.1g (9.7g saturated)
Protein: 39.5g
Carbohydrates: 35.8g (18.4g sugars)
Fibre: 14.5g
Salt: 2.3g

delicious. tips

Use 100ml leftover red or white wine instead of the red wine vinegar (step 2).
Next time, omit the butter beans and stir the tomato sauce into pasta. Try ’ndjua (spicy spreadable sausage from Italy) instead of chorizo.
Make up to the end of step 2 up to 24 hours ahead, then cool, cover and chill. Reheat and finish the recipe.