Tomato and spicy sausage baked eggs with cornbread

Name: Tomato and spicy sausage baked eggs with cornbread
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: For the cornbread; 40g butter, melted, plus extra for greasing; 200g plain flour; 150g cornmeal; 2 tsp baking powder; 2 green chillies, deseeded and finely chopped; 2 tbsp grated mature Cheddar; 2 large eggs; 150ml milk; For the eggs; 2 tbsp olive oil; 1 large red onion, roughly chopped; 150g spicy chorizo, roughly chopped; 1 red pepper, deseeded and chopped; 2 x 400g cans chopped tomatoes; 4 large eggs; ½ mild green chilli, deseeded and chopped, to serve (optional)

Published: 29 Feb 08
Updated: 18 Mar 24

Test kitchen approved

A mouthwatering, filling meal of eggs, sausages and tomatoes, that costs less than £5 to make. The quick-and-easy-to-make cornbread is an added bonus.

Serves 4
Takes 45 minutes to make and about 30 minutes in the oven

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Ingredients

For the cornbread

40g butter, melted, plus extra for greasing
200g plain flour
150g cornmeal
2 tsp baking powder
2 green chillies, deseeded and finely chopped
2 tbsp grated mature Cheddar
2 large eggs
150ml milk

For the eggs

2 tbsp olive oil
1 large red onion, roughly chopped
150g spicy chorizo, roughly chopped
1 red pepper, deseeded and chopped
2 x 400g cans chopped tomatoes
4 large eggs
½ mild green chilli, deseeded and chopped, to serve (optional)

Method

Make the cornbread. Preheat the oven to 200°C/fan180°C/gas 6. Grease a 16cm x 25cm shallow roasting tin. Mix the flour, cornmeal, baking powder, chillies, cheese and a pinch of salt in a large bowl. Beat the eggs, milk and 40g butter in another bowl, then gently mix into the dry ingredients. Pour into the tin and bake for 25-30 minutes, until golden and cooked through. Set aside.
Meanwhile, heat the oil in a large ovenproof frying pan and cook the onion for 5 minutes, until softened. Stir in the chorizo and cook until the juices are released. Stir in the pepper, then the tomatoes and bring to a simmer with 100ml water. Cook for 12-15 minutes, until the pepper is soft and the mixture is thickened. Season.
Make 4 wells in the tomato mix. Crack in the eggs and bake for 3-4 minutes to set. Garnish with chilli, if using, and serve with the cornbread.

Recipe from March 2008 Issue

Nutrition

Nutrition: per serving

Calories: 817kcals
Fat: 41g (16.2g saturated)
Protein: 34.3g
Carbohydrates: 80.9g (12.6g sugars)
Salt: 2.1g

Tomato and spicy sausage baked eggs with cornbread

Ingredients

Method

Nutrition

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