Red pepper baked eggs

Red pepper baked eggs

From
Posh Eggs
Serves
4
Prep
40 mins
Photographer
Louise Hagger

Colourful, savoury and comforting, this dish has started popping up on menus everywhere because it’s so easy yet so incredibly delicious.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
225g chorizo, thickly sliced on a angle
1 large onion, thickly sliced
1 teaspoon fennel seeds
3 red peppers, halved, deseeded and thickly sliced
2 garlic cloves, crushed
2 x 400 g tins chopped tomatoes
1 tablespoon tomato puree
1 tablespoon sherry vinegar
4 eggs
handful parsley leaves
bread and greek yoghurt, to serve

Method

  1. Heat the oil over a medium heat in a large frying pan, add the chorizo and cook, stirring every so often, until the chorizo has released its lovely red oil, is cooked through and starting to crisp in places – about 5 minutes. Remove using a slotted spoon and set aside, leaving the oil in the pan.
  2. Throw in the sliced onions, and fennel seeds and cook for 8 mins or so, until the onion has softened, adding the peppers after 2 or 3 minutes. Stir through the garlic and cook for another 1 minute. Tip in the tomatoes, and purée. Season, stir and bring to a simmer. Cook gently for 10 minutes, until thickened. Stir in the vinegar, taste and add a little sugar if needed. Using a spoon make four indents in the tomato sauce to hold the eggs, then crack them into the pan. Cover and simmer over a very low heat for 8–10 minutes, until the whites are set.
  3. When the eggs are cooked, remove the lid and leave to cool a little. Scatter over the parsley and serve with lots of bread and dollops of greek yoghurt.
Tags:
eggs
breakfast
lunch
dinner
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