Saturday, 14 April 2012

Chorizo and Tomato Baked Eggs

I worked on an article recently, which meant that I had to cook eggs in all kinds of ways - coddling, roasting, scrambling them in their shell - and also baking them. And for this, instead of just cracking the egg into a buttered ramekin and letting the oven get on with it, I deicided to do something different.

Eggs and chorizo go so well together, often served up together for a Spanish-style breakfast. You can't beat that silky yolk mixing with the smoky flavour of the paprika-stained chorizo. It's just so full of flavour. And so I baked eggs with chorizo, tomatoes and a tiny little grating of cheese. This works as a brilliant lunch or breakfast - I cooked the egg until the yolk was set, but adjust the timings to suit you. And it's also a great way to use up any ends of chorizo left in the fridge, cutting down on waste.

Chorizo and Tomato Baked Eggs
Serves 1

  • 1 egg
  • small piece of chorizo, about the length of your thumb
  • 1 tomato
  • Parmesan cheese, for sprinkling over

  1. Preheat the oven to 180°C and butter a small ramekin.
  2. Chop the chorizo and tomato and place in the bottom of the ramekin. Crack in an egg, and then grate over a tiny amount of Parmesan cheese. Season with black pepper if you like, but you won't need any salt, as the chorizo is salty enough.
  3. Place on a baking tray and cook for 12-15 minutes.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at 

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