I came up with this recipe a few weeks ago when I woke up late one Sunday morning and realised I had a surplus of egg yolks in the fridge after making some macarons. These Chorizo Baked Eggs are an incredibly simple one-pan breakfast and just the perfect amount for a one-person brunch. Double it if you have company 😉
You will need:
- Two teaspoons olive oil;
- One chorizo sausage;
- One small clove of garlic, sliced;
- 1/4 small brown onion, chopped;
- 1/4 teaspoon paprika;
- 1/2 tin diced tomatoes;
- 2 eggs (I used one egg and two leftover yolks);
- Chopped flat-leaf parsley, freshly ground black pepper and toast, to serve.
Preheat the grill to medium- hot. Add one teaspoon of olive oil to your oven-proof pan over a medium heat and cook the chorizo sausage until evenly brown. Remove from heat and set aside to rest before slicing it.
Into the pan, add the other teaspoon of oil and add the chopped garlic and onion. Cook until the onion is translucent, then mix in the paprika and add the diced tomatoes.
Stir to combine and allow it to just come to a simmer before adding the cooked, sliced chorizo and cracking over the eggs.
Place the oven-proof pan into the pre-heated grill and grill until the eggs are just set.
Grind over the black peppercorns and sprinkle with chopped fresh parsley.
Dig in to that glorious egg yolk with slices of freshly toasted sourdough.
Enjoy the rest of your week, lovelies! 🙂 xx