Spicy baked eggs
Since I've been posting sweet treats 3 in a row , I think it's time to throw in a savoury and wholesome dish
Okay , chorizo is not really wholesome , hopefully , those nearly a pound of fresh cherry tomatoes will balance it out lol
This hearty dish is made of fresh cherry tomatoes , spicy chorizo and eggs ....
Not only good for breakfast , this dish will fill you up anytime of the day .
Fast , easy to cook and very appetizing and goes really well with rice ....
That bread in the photo is just for photo opp ^__^ ''
I've been meaning to add a bowl of steamed rice as a background but I've forgotten to turn on the rice cooker hee hee !
After the photo-shoot ?
Well , I scarfed it down with piping hot steamed rice , of course lol
1/2 tsp saffron strands or powdered saffron ( don't have this )
250 ml hot chicken stock
2 tbsp olive oil
100 grams chorizo picante or loukanika , ( or other spicy chorizo ) skin removed and coarsely chopped
1 medium onion , finely chopped
2 garlic cloves , crushed
1 small red chilli ,deseeded and finely chopped
1 tsp smoked paprika
1 tbsp white wine vinegar
2 x 400 grams ( 14 oz ) tins plum tomatoes ( 400grams fresh cherry tomatoes )
75 grams peas , fresh or frozen ( I used mixed frozen veggies )
2 spring onions , trimmed and finely chopped ( I used a handful of cilantro , snipped )
8 free-range eggs ( 2 eggs )
salt and freshly ground black pepper
crusty bread to serve
I made half of the recipe and use a 6-inch oven-proof saute pan
* Preheat oven to 200°C .
* Place the saffron in the hot chicken stock and leave to infuse for 5 minutes . Meanwhile , heat 1 tbsp of the oil over medium heat in a frying pan ; add the chopped chorizo and fry for 1 minute until golden and the fat has been released . Transfer to a plate and set aside .
* Add onion , garlic and chilli to the pan and cook over medium heat until softened ; add the smoked paprika and wine vinegar and cook for 30 seconds more . Add the saffron-infused chicken stock and the tomatoes and their juice and bring to the boil .
* Reduce the heat to low and add the the peas and spring onions and return the fried chorizo to the pan . Simmer for 10 minutes .
* Divide the chorizo mixture between 4 10-cm ( 4-inch) oven-proof dishes . Crack 2 eggs on top of each , season with salt and pepper to taste ; then place in the preheated oven , for 5-6 minutes or until the eggs are set . Bake longer if you prefer your eggs more cooked .
* Drizzle over remaining oil and serve immediately with crusty bread or steamed rice .
Love tomato ? There's an ongoing blog hop event Little Thumbs Up hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and the theme this month is Tomato . If you want to join do check it out !