Baked Spanish Eggs

Serves 2
Preparation time 15 min
Cooking time 10-15 min
This is my favourite homemade weekend breakfast meal as it’s warming, delicious and fills you up, perfect on a cold wintery day.
Tip: Eggs will take longer to cook if they have come straight from the fridge or the cazuela dishes have not been warmed up.

  • 2 eggs (at room temperature)
  • 100g chorizo or cacciatore, sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • ½ red onion, sliced
  • ½ yellow capsicum, sliced
  • 3 ripe tomatoes, diced (or 1 can chopped tomatoes)
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon tomato sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon parsley (or dried parsley flakes)
  • salt and pepper, to taste
  1. Preheat oven to 200°C. Place two small individual or one large cazuela (terracotta or baking) dishes into the oven to warm up.
  2. In a pan, heat olive oil over medium heat, add onion, capsicum and garlic and cook until tender.
  3. Add spices, cook for 30 seconds then add tomato sauce, tomatoes, beans and chorizo and cook for 6 to 8 minutes until it reduces slightly, stirring carefully so the beans don’t break up.
  4.  Turn heat off and add seasoning to taste.
  5. Spoon mixture into cazuela dishes, make a well in the centre of the mixture and break an egg into each dish.
  6. Place dish into the oven and cook for between 10 to 15 minutes until the egg whites are set and the yolks are cooked to your liking (oozy or solid).
  7. Carefully remove from oven, sprinkle with parsley and serve with crusty toast.
How to Cook the Perfect Steak