Baked eggs & chorizo

Serves: 4 | Preparation Time: 20 min


  • 1 tbs. olive oil
  • 1 clove garlic
  • ½ of an onion
  • 1 chorizo, sliced
  • 400g canned borlotti beans
  • 200g chopped tin tomatoes
  • 1 tsp. brown sugar
  • 1 tsp. smoked paprika
  • 8 fresh free range organic eggs
  • Fresh herbs finely chopped
  • Salt and pepper


Pre heat the oven to 180C
In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside.
In the same saucepan, add the garlic and onion and slowly sweat off until softened. Now add the tomatoes, brown sugar and paprika and bring to the boil.
Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper. Gently stir to coat and heat through the beans.
Distribute the cooked beans in 4 earth ware dishes. Using the back of a spoon make 2 indents into the beans.
Crack the eggs into cavity. Season with salt and pepper and bake in the oven for about 5 minutes or until the eggs have set.
Garnish with fresh chopped herbs.