Spanish Eggs & Chorizo

This is the perfect easy Sunday dinner. You can omit the chorizo to make it vegetarian and make this dish even more budget-conscious.

RECIPE: Spanish Eggs & Chorizo

Serves 4

olive oil
2 garlic cloves, crushed
1 shallot, diced
1 x 425g can diced tomatoes
1 x 425g can cannellini beans, washed, drained
2 chorizo, sliced diagonally
1/2 tsp smoky paprika
1/4 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper
4 large eggs, room temperature
parsley, chopped, for garnish

crusty bread

Preheat oven to 200C. In a pan, heat olive oil on medium heat and add garlic and shallot. Cook until soft. Add tomatoes, cannellini beans, chorizo slices, paprika, cumin, cayenne and pepper. Cook for about 6-8 minutes until it reduces slightly. Turn heat off and season. Transfer evenly into individual terracotta dishes or baking dishes.

Make a well in the middle and break an egg into each dish. Place dishes into the oven and cook for 8-12 minutes depending on how you want the yolk. Once the eggs are done, take them out of the oven and sprinkle with a little olive oil and chopped parsley. Serve with crusty bread.