Spanish Baked Eggs Recipe Chorizo

Stir in baked beans tomatoes paprika and sugar. Crack an egg into each one. Spoon tomatoes into individual baking dishes with some sliced chorizo make a well in the middle and break one egg into each dish.

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Fully cooked and ready to get you get your stomach churning.

Spanish baked eggs recipe chorizo. Heat oil in a pan and cook garlic till golden. Heat olive oil in a medium sized pan. Method steam the potatoes for 15 20 mins or until cooked. Pre heat oven to 190c 170c for a fan forced oven.

Break an egg into a small bowl then pour into a well. Add the onion and cook for 3 mins until starting to soften. Fry for about. Heat the oil in a medium frying pan ovenproof if you have one over a medium heat.

Cook the chorizo in a small ovenproof frying pan over medium heat until the oil is released and the chorizo is caramelised about 2 3 minutes. Add the eschalots and garlic and saute for a further 2 minutes. 1 tablespoon of olive oil 1 smoked chorizo sausage diced teaspoon of smoked paprika teaspoon of cumin ground 1 tomato diced 1 3 cup of roasted peppers sliced 1 pinch of salt 1 pinch of pepper 2 large eggs 2 ounces of manchego cheese finely grated 1 teaspoon of parsley finely chopped. Once cool enough halve the potatoes.

Using a ladle make 8 indentations in the potato chorizo mixture about 1 inch apart. Add the onions and peppers then cook for about 10 mins until soft. Add tomatoes salt to taste and cumin cover with a lid reduce heat and cook for 10 minutes until soft. Heat 1 tbsp oil in a non stick pan.

Spoon mixture into hot pans and make a small well in the middle of each. Stir to combine then cook for 2 mins more. Bake the skillet in the middle of the oven for about 12 minutes or until the egg. Pre heat oven to 200c.

Add garlic and spices cook for another minute then add tomatoes beans chorizo sausage and cook over medium heat for 10 minutes stirring carefully so that the beans do not break up. Pre mixed eggs ready for scrambling restaurant style the grainy style chorizo and a single ceramic mug are all it takes to whip up this delicious meal in 2 minutes flat. Heat 1 tbsp oil in another non stick pan and tip in the spuds. 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.

Add the garlic chilli flakes and chorizo and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Add onion cook over low medium heat until tender. Cook stirring for 5 minutes or until hot. Preheat oven to 200c.

Add onion and cook for 2 minutes or until onion is just soft and chorizo is lightly browned. Repeat with remaining eggs.