Portuguese baked breakfast eggs

Portuguese baked breakfast eggs

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

I had this dish in Portugal a while back as a starter for dinner, but I think it also makes a great breakfast dish.

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus extra for drizzling
150g cooking chorizo, finely chopped
1 medium onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
2 x 400 g cans good-quality chopped tomatoes
or 1kg skinned ripe tomatoes
salt
freshly ground black pepper
4 free-range eggs

Method

  1. Heat the olive oil in a heavy-based (preferably oven-proof) saucepan over a low heat, add the chorizo, onion and garlic and gently cook for 6–7 minutes without colouring. Add the tomatoes, season with salt and pepper and simmer gently for 30 minutes, stirring every so often.
  2. Preheat the oven to 180°C. If you are using an oven-proof pan, crack the eggs over the tomatoes, ensuring they are evenly spaced. Alternatively divide the tomato mixture evenly between individual ovenproof dishes, cracking an egg into the centre of each. Bake in the oven for about 8–10 minutes, or until the eggs are just cooked.
  3. Drizzle over a little olive oil and serve immediately.
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