Spanish baked eggs

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Ingreadient

• 2 tbsp olive oil
• 1 onion, finely sliced
• 120g Cooks’ Ingredients Diced Chorizo
• 1 yellow pepper, finely sliced
• 1 orange pepper, finely sliced
• 2 garlic cloves, crushed
• ½ tsp sweet smoked paprika
• 400g chopped tomatoes
• 4 Burford Browns Free Range Eggs
• ½ 25g pack parsley, chopped
• 2 slices country-style bread

Step by step

1. Preheat the oven to 200°C, gas mark 6. In a frying pan, with an ovenproof handle, heat the olive oil, add the onion and chorizo, and cook for 4-5 minutes until soft. Then add the peppers and continue to cook for 2-3 minutes until softened. Stir in the garlic and sweet smoked paprika, cook for 1 minute. Then add the tomatoes. Lower the heat and simmer for 10 minutes, until the tomatoes are reduced slightly and softened.
2. Make four wells in the peppery sauce and crack an egg into each.
3. Place in the preheated oven to cook for 10 minutes until the eggs are set but the yolks are still runny. Scatter with parsley and serve with the sliced bread, toasted and drizzled with a little olive oil.