Spanish Baked Eggs

  • Serves 2

  • Preparation time:

  • Cooking time:


250 g chorizo, sliced
2 French shallots, thinly sliced
1 garlic clove, finely chopped
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
2 tablespoons sherry vinegar or red wine vinegar
400 g tinned diced tomatoes
1 teaspoon baby capers, rinsed (optional)
2 anchovy fillets, chopped (optional)
2 eggs, at room temperature
chopped flat-leaf parsley for garnish
chargrilled or toasted bread to serve


Preheat the oven to 190°C. Cook the chorizo in a small ovenproof frying pan over medium heat until the oil is released and the chorizo is caramelised, about 2–3 minutes.

Add the shallots and garlic and sauté for a further 2 minutes. Add the paprika, cumin and cayenne pepper and sauté for a further minute or until fragrant.

Add the vinegar and deglaze the pan, cooking until the liquid has almost evaporated, about 2 minutes. Add the tomatoes, capers (if using) and anchovies (if using), stir well to combine and continue to cook for another minute.

If you want to serve the eggs in individual dishes, transfer the mixture to two 300 ml ovenproof dishes, otherwise you can just leave the mixture in the frying pan. Make a small indentation in the mixture in the pan or each dish, and break an egg into it. Bake in the oven for 8–10 minutes, depending on how runny you want your yolk. Top with some freshly chopped parsley before serving with the chargrilled or toasted bread.

This is an edited extract from Cooked: Food for Friends published by Hardie Grant $24.99 available in stores nationally.