After watching one of MasterChef Australia’s (Season 6) episodes, the Spanish invention test, I’ve been craving to make a chorizo dish myself. After some research, I found a lazy Sunday breakfast recipe online (link below) for a Spanish Baked Eggs and Chorizo dish.
I made this for brunch today, and hubby and I enjoyed it very much. The smokiness of the paprika, spiciness of the chorizo and gooey-oziness of the egg made this dish a winner. Make sure to have plenty of bread to soak up the sauce!
Spanish Baked Eggs and Chorizo
2 large eggs, room temperature
1 can chopped tomatoes (400g)
1 can cannellini beans, washed and drained (400g)
1 tbsp ketchup
1/2 onion, chopped
1 shallot, diced
2 garlic cloves, diced
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
1 tbsp fresh parsley, roughly chopped
1 tbsp olive oil
salt & pepper
750mL baking dish
baguette or any bread for dipping
Preheat oven to 200°C.
Skin the chorizo, and slice into 1/4″ slices diagonally. Chop the onion and dice the shallots and garlic cloves. Wash and drain the cannellini beans.
In a saucepan, add the olive oil, garlic, shallots and onions and heat over medium until the onions soften.
Add the chorizo into the saucepan and sauté for 1 minute. Then add the paprika, cumin and cayenne pepper and for 30 seconds.
Add the diced tomatoes, cannellini beans and ketchup and simmer for 6-8 minutes, until it reduces slightly. Add salt and pepper to taste. Turn off the heat, and stir in the roughly chopped parsley.
Transfer the chorizo mixture into a baking dish. Make 2 wells in the mixture and break the eggs into each well.
Place the baking dish in the oven and bake for 8-12 minutes, depending how oozy you want the eggs. Since all oven temperatures are different, cooking times will vary, so keep checking the eggs.