Smoky Baked Eggs II

When at home in Dallinghoo this weekend with Zoe and Chris to go walking, help make the Christmas cake, and generally have a nice time, I made smoky eggs again for my parents and us three. With the increased resources of my parents’ fridge, it was slightly different, and I think better than before.

Served 5:


2 tins good quality, chopped tomatoes

2 inches, finely diced chorizo sausage

1 red pepper, finely sliced

1 garlic clove, finely sliced

1 teaspoon red chilli flakes

1 teaspoon paprika

1 dessertspoon, red wine vinegar

1 teaspoon, sugar

4 tablespoons, olive oil

5 eggs

How I made it:

Place the garlic, chorizo, paprika, chilli flakes and sliced pepper in a deep frying pan with the olive oil and cook on a low heat for 5 minutes, or until very soft. Add tomatoes, vinegar and sugar and cook for 10 minutes. Season well with salt. Gently break eggs in to the sauce. Simmer on top for a minute or so. Place in oven for up to 5 minutes to cook eggs, but leaving yolk soft. Serve with bread.

Eaten with:

Bread, coffee, fresh rocket.


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