Spicy Baked Eggs

I feel like this breakfast should be eaten every day, but that’s unfeasible, expensive and ridiculous. Who has that much time in the morning? Not only for all of the previously mentioned reasons but also – this is a weekend breakfast. It’s a little special and requires a little bit of time. It’s meant to be eaten at a table, at a leisurely pace as you sip on a coffee and have a read of the paper.

I was never the biggest breakfast fan. in my early 20s a slice of toast on the way to work would suffice. Now I appreciate breakfast so much than I used to. I don’t always find time for a good start to the day during the week, but at the weekend I like to spend a bit of time in the kitchen to create something that you might only have a couple of times a month but that makes it all the more exciting.

I like the approach breakfast at the weekend in the same way I do on holiday: up at a decent hour and put something on the table that veers away from cereal, toast or porridge. These Spicy Baked Eggs do this perfectly. Using cupboard staples and very few ingredients, it takes just 15 minutes to make and is easily adaptable. Want carbs? Throw in some potatoes or serve with some smashed avocado. And these can be as spicy as you like. This recipe is a moderate heat – it certainly doesn’t smack you round the face and leave you downing a pint of water. It’s a gentle heat that enhances the flavour. But like I said: adapt. Want to start the day with a smack round the face, go for it. It’s your weekend.

INGREDIENTS
SERVES: 1

½ red onion, finely sliced
100g fresh tomatoes (I used a mix of yellow and red), halved
¼ green pepper, cut into small cubes
4 slices chorizo
1 egg
¼ tsp sumac
¼ tsp cayenne pepper
1 tsp paprika
fresh thyme
½ tsp fennel seeds, crushed in a mortar
2 tsp tomato puree

METHOD
Add a splash of olive oil into a small pan and fry the green pepper and tomatoes for 3 minutes. Add the red onion and chorizo and fry all together with the sumac, paprika, fennel seeds and cayenne pepper until the tomatoes are bursting and the onions browning.

Add the tomato puree and a splash of water and stir together to create a sauce. Create a well in the middle of the pan and crack an egg into the middle. Place in the oven until the white of the egg is done. Sprinkle on some thyme and serve.

DSCF1204-2

Advertisements

3 thoughts on “Spicy Baked Eggs”

    1. Thank you! The sumac really does add something – the tartness from it offsets the saltiness of the chorizo and smokiness from the paprika. Let me know how it turns out!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s