Baked Eggs with Tomato and Chorizo

Now that we run most Saturday mornings I'm taking more time to think about breakfast, and have begun looking forward to a nice hearty post-run brunch. So a couple of weeks back when I was over at Holly and Rose and happened upon this recipe I thought it would be perfect. It was a pretty good brunch, although I had to crank the heat and leave the eggs much longer than stated below before the were done; so do take that into account if you choose to make this meal. I am usually more of a sweet breakfast kind of person, so I have to admit that I probably wouldn't make this one again, but it was fun for this week.

1 tbsp rice bran oil
1 garlic clove, finely chopped
3 tomatoes, chopped
Pinch of salt and pepper
½ tsp cumin powder
1 small dry chorizo, thickly sliced
2 eggs
1 bunch of parsley, chopped
Wil added a little finely grated smoked gruyere and some sri racha too!

naked egg

Preheat oven to 200°C.

Heat oil in a frying pan and cook garlic until it is translucent. Add tomatoes, salt and cumin. Cover with a lid reducing heat and cooking for 10 minutes, or until the tomatoes become very soft. Spoon tomato mixture into 2 baking dishes. Add sliced chorizo.

Make a small hole in the centre of each dish and break in the eggs. Season with salt and pepper and place in the oven. Bake for 10 minutes or until eggs are cooked to your liking.

Serve immediately with a sprinkle of parsley and parmesan along with more salt and pepper, if desired.