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Baked Eggs with Chorizo

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  • 2 large free range eggs
  • 2tbsp double cream
  • 30g sliced chorizo
  • 1 medium tomato, de-seeded and diced
  • pinch of salt and black pepper


  1. Preheat the oven to 180C and pop a small oven proof dish into a medium roasting pan.  A tapas style dish is the perfect size for this recipe.
  2. Sprinkle the diced tomato over the bottom of your dish followed by the sliced chorizo.  Break your eggs, one at a time, into the dish being careful not to break the yolks.  Drizzle over your double cream and season to taste.
  3. Place the roasting tray containing your eggy dish onto the middle shelf of your oven and using a kettle or jug fill the roasting tray with water until it comes half way up the side of your dish.
  4. Bake for 15 minutes until the whites of your eggs are only just set.  Serve with hunks of sourdough bread slathered in butter.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: British