Baked Eggs with Chorizo & Peppers

• 3garlic cloves, minced
• 2red peppers, deseeded and sliced
• 1yellow pepper, deseeded and sliced
• 1 x 400gtin chopped tomatoes
• salt and black pepper
• 1large onion, sliced
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 2 tbspolive oil
• 150 gcooking chorizo, sliced into rounds
• 4eggs

Method

1. 1Preheat the oven to 180°C fan. 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. 2Tip 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. 3Stir in the garlic, smoked paprika and chilli flakes and cook for 1 minute, until fragrant. Return the chorizo to the pan.
4. 4Pour in the chopped tomatoes, season with salt and black pepper, and simmer for 5 minutes until the sauce has thickened and looks glossy.
5. 5Make four wells in the mixture and crack an egg into each one. Season the eggs with a little salt and pepper.
6. 6Transfer 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.

Per serving

kcal

806

protein

39.6g

fibre

8.5g

carbs

36.4g

fat

55g