I was having a difficult time coming up with a name for this dish, its not Spanish, Turkish or Greek. Maybe I could name it “European Baked Eggs”…. This recipe came about by mistake as usual, using only ingredients I had to make a “man worthy” dish for my husband that didn’t involve bread, pasta or rice. Being extremely successful in the ” the most awesome meal you’ve cooked” from my husband, it needed to be shared. Its a very versatile dish and the ingredients can be played around with, a bit more heat if you wish or even a whole chilli. Substitute the chorizo for bacon (wont have that nice spicy kick though), zucchini would be a nice addition also.
Baked Eggs with Chorizo Patatas Bravos
500g potatos, peeled and cubed
1 small red capsicum, diced
1 small red onion, diced
2 garlic cloves, finely chopped
1 small chorizo, halved lengthways and sliced
1/2 teaspoon cummin, oregano, smoked paprika
pinch of cayenne pepper
1 tablespoon worcestershire sauce
1 400g can beans (butter, kidney or canellini)
1 400g can diced tomatoes
50g baby spinach
1 tablespoon oil
- Pre heat oven to 220c, fan forced. Place potatoes into a pot of salted cold water, bring to the boil, cook uncovered for 5 minutes. Strain and return to pot, cover in oil and shake. Pour onto a prepared baking tray, roast for 10-15 minutes. Once ready, remove tray from oven and reduce the temperature to 200c. Set cooked potatos aside whilst making the chorizo mixture.
- Heat a large oven proof fry pan with 1 tablespoon of oil, saute the capsicum and onion until soft, add the garlic and chorizo, add the spices and cook until aromatic. Pour in the tomatoes and cook until reduced slightly. Add the beans, roasted potatoes, along with the baby spinach, cook until spinach starts to wilt.Take frypan off heat, make 4 wells in the mixture, crack your eggs into each well, season with salt and pepper and place into oven for 8-10 minutes. Cook until the whites are just firm if you like runny yolks.