Spanish baked Eggs
| Serves – 2 | ||
| Ingredients : | ||
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– 250g chorizo sausage, sliced |
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– 2 eschalots (French shallots), thinly sliced |
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– 1 clove garlic, finely chopped |
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– ¼ teaspoon smoked paprika |
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| – ¼ teaspoon ground cumin | ||
| – ¼ teaspoon cayenne pepper | ||
| – 2 tablespoons sherry vinegar or red wine vinegar | ||
| – 400g tinned, diced tomatoes | ||
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– 1 teaspoon baby capper, rinsed, optional |
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– 2 anchovy fillets, chopped, optional |
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– 2 eggs at room temperature |
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– Chopped flat leaf parsley for garnish |
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– Chargrilled or toasted bread to serve |
Method:
- Pre heat the oven to 190C (or 170C for fan forced oven)
- Cook the chorizo sausage in a small oven proof frying pan over medium heat until the oil is released and the chorizo is caramelized, about 2-3 minutes. Add the eschalots and the garlic, sauté for a further 2 minutes. Add the paprika, cumin and cayenne pepper. Sauté for a further minute or until fragrant
- Add the vinegar and deglaze the pan, cooking until the liquid has almost evaporated, about 2 minutes.
- Add the tomatoes, capers (if using), and anchovies (if using), stir well to combine and continue to cook for another minute
- If you want to serve the eggs in individual dishes, transfer the mixture into 2 x 300ml ovenproof dishes, otherwise you can just leave the mixture in the frying pan. Make a small indentation in the mixture in the pan or each dish, and break an egg into it. Bake in the oven for 8-10 minutes, depending on how runny you want you yolk
- Top with some fresh chopped parsley before serving with the chargrilled or toasted bread
Chef Brent Owens
Winner Master Chef 2014
