Spanish Eggs

We all know that sausages and eggs are classic Sunday morning brunch ingredients, and while they can be delicious, I'm sure we'd all jump at the chance to make them that little bit more exciting. This recipe uses chorizo in place of ordinary sausages. When chorizo cooks it releases a red paprika-spiced oil which surges around the pan like a rising tide of delicious flavour, coating all the other ingredients. When this is combined with the onion, garlic and chilli, you are in for some properly tasty eggs!

Note: If you can't get your hands on any chorizo, you can substitute it for a mild pork sausage and a teaspoon of smoked paprika.

9 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.1/5 (59 Votes)

2 Pictures

Dr. Killjoy Approved Baked Eggs

Ingredients

* 60g chorizo sausage
cut into 1cm slices
* 1 small red onion
finely sliced
* 4 cherry tomatoes
halved
* 1 clove garlic
finely sliced
* 1/2 chilli
finely chopped
* 1/2 teaspoon fennel seeds
* Handful baby spinach
* 2 free range eggs

Details

servings 1
Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Put a medium sized non-stick pan over a medium-low heat and add the chorizo with a little olive oil.

Step 2

As the sausage heats through it will start to release its own oil.

Step 3

When the red oil has coated the base of the pan turn the heat up to medium and add the onion, chilli and fennel seeds.

Step 4

After about 5 minutes add the garlic and tomatoes.

Step 5

Once the tomatoes have softened (after about 3 minutes) add the spinach. Place a lid on the pan and allow the spinach to wilt. This should take no longer than a minute.