Baked Mexican eggs
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- 1 red onion, finely sliced
- 75g chorizo, diced
- 1 tbsp sunflower oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 4 vine-ripened tomatoes, roughly chopped
- 4 large British Lion eggs
- 50g hard goat’s cheese
- Flat-leaf parsley, chopped
- Crusty bread (optional)
Pre-heat the oven to 190C/170C Fan/Gas 5. Fry the onion and chorizo in the oil in a large frying pan until the onion is translucent.
Add the peppers and cook, stirring, for another 5 minutes. Add the tomatoes and cook until they start to soften. Tip into 4 shallow ovenproof dishes and make 4 wells in the mixture. Heat in the oven for 3-4 minutes.
Break the eggs into the wells and sprinkle on the goat’s cheese. Cook for 10 minutes until the eggs are set. Sprinkle with parsley and serve with bread.