Recipe: Spanish baked eggs

10m prep
30m cook

There’s something special about a breakfast of baked eggs; usually enjoyed on a chilly weekend morning, thick slabs of sourdough toast dunked into the rich tomato sauce while yolks spill from the just-cooked eggs.

While the most well known version of the dish is undoubtedly the Shakshuka – where eggs hover in a Middle Eastern and North African braise of tomatoes, cumin, and paprika – it’s a concept easily adapted for any number of cuisines.

This Spanish version adds chorizo, hot smoked Spanish paprika, red onion and sublime Piquillo de Lodosa red and green peppers; grown in the Spanish sun before being picked ripe, charred over an open fire and packed in their own beautiful juice. Their slightly spicy, slightly sweet flavour adds balance to the dish, and makes the perfect accompaniment to the rich tomato sauce (made easy by using a jar of our amazing passata).

To make it even more special, we smear our toast in umami-rich, Australian-made Mr Pye’s Black Garlic Butter just before serving.

Ingredients

Serves 2
1 chorizo, sliced
1 tbsp tomato paste View
650g The Essential Ingredient Passata View
1 red onion, cut into wedges
3 cloves garlic, finely sliced
1/2 tsp Spanish hot smoked paprika, plus more to serve View
Freshly ground black pepper
1/4 Piquillo de Lodosa red & green peppers, thickly sliced View
4 eggs, as fresh as possible
1 tbsp finely chopped parsley
Aleppo pepper flakes to serve View
4 slices sourdough bread
Black garlic butter View

Preheat oven to 220C.

Heat a saucepan over a medium heat and fry the slices of chorizo on both sides until well-browned (use a little olive oil if needed, but they should release plenty of their own fat). Remove the sausage but keep the oil they’ve released in the pan, then add the tomato paste and fry for 30 seconds.

Add the passata, garlic, red onion, fried chorizo, sliced peppers, paprika and freshly ground black pepper, stir, then simmer for 5-10 minutes.

Transfer the mix to an oven-safe dish, make four indentations in the surface of the sauce and crack an egg into each.

Bake for 15 minutes or until the tops of the eggs are just opaque (the undersides will cook faster due to being in contact with the hot tomato mix).

Remove from oven and garnish with freshly ground black pepper, Aleppo pepper flakes, a little more hot smoked paprika and the finely chopped parsley.

Toast the sourdough and spread liberally with black garlic butter. Serve immediately.

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