BAKED EGGS WITH CHORIZO AND TOMATO

BAKED EGGS WITH CHORIZO AND TOMATO image

Yield 4

Number Of Ingredients 9

2 mild chorizo sausage, sliced
400ml tomato passata
1 tsp brown sugar
1 tsp harissa (optional)
½⁄ cup marinated red pepper strips
4 free range eggs
½⁄ cup pitted green olives
Chopped Italian parsley to serve
Sea salt and freshly ground pepper

Steps:

■Preheat oven to 200C. Heat a frying pan over medium heat, add olive oil and cook eggplant for a few minutes until softened. Add chorizo and continue to cook for a few minutes. Add tomato passata, sugar, harissa and red peppers. Bring to the boil, lower heat and allow sauce to gently simmer for about 10 min. ■Divide sauce equally between four individual oven-proof ramekins. Make a well in the sauce in each ramekin and crack eggs into these, sprinkle with olives and cover with foil. Place in oven and allow eggs to cook for 10-15 min or until whites are firm but yolks are still runny. ■Sprinkle with parsley, sea salt, freshly ground pepper and serve with lots of crusty bread.