Baked Eggs with Chorizo & Peppers

Ingredients

• 3 garlic cloves, minced
• 2 red peppers, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 1 large onion, sliced
• 1 tsp smoked paprika
• 0.5 tsp chilli flakes
• 2 tbsp olive oil
• 150 g cooking chorizo, sliced into rounds
• 4 eggs
• crusty bread and fresh parsley, to serve
• Dressed green salad, to serve

Method

1. Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the chorizo rounds and cook for about 3 minutes, until they release their deep red oil and the edges are lightly crisp. Lift out with a slotted spoon and set aside.
2. Tip the onion and all the peppers into the chorizo oil and cook over medium heat for around 8 minutes, stirring now and then, until softened and starting to catch and caramelise at the edges.
3. Stir in the garlic, smoked paprika and chilli flakes and cook for 1 minute, until fragrant. Return the chorizo to the pan.
4. Pour in the chopped tomatoes, season with salt and black pepper, and simmer for 5 minutes until the sauce has thickened and looks glossy.
5. Make four wells in the mixture and crack an egg into each one. Season the eggs with a little salt and pepper.
6. Transfer the pan to a 180°C fan oven and bake for 8–10 minutes, until the whites are just set but the yolks are still runny when nudged.
7. Scatter generously with chopped parsley and serve straight from the pan with lemon wedges and crusty bread for mopping.