2 people
1
Preheat oven to 200°C. Lightly oil 4 shallow ramekins.
2
Heat oil in a frying pan over a medium heat. Add chopped sausages and fry 2 minutes or until cooked through. Remove from pan.
3
Add onion and capsicum to frying pan and cook 10 minutes, stirring occasionally until softened. Add garlic and cook for 1 minute longer.
4
Add tomatoes, sugar, oregano, paprika and chorizo, to pan. Simmer 10 minutes, stirring occasionally.
5
Divide mixture between prepared ramekins. Make an indentation in each ramekin. Break an egg into each indentation. Cover with foil and bake 10 minutes or until whites of eggs are just set. Serve sprinkled with chopped parsley and accompanied by toasted bread.
These Italian-style baked eggs combine eggs with sausage, smoky chorizo, peppers, onion, garlic and oregano for a rich and satisfying dish. The ingredients are simmered together before being divided between individual ramekins and topped with an egg. Baked until the whites are just set, these baked eggs with sausage are ideal for brunch, a relaxed lunch or an easy dinner served with toasted bread.
For the best oven-baked eggs, cook the onion and peppers slowly until softened before adding the garlic, spices and remaining ingredients. Make a generous indentation in each ramekin so the egg sits neatly in the mixture, then cover with foil before baking to help it cook gently and evenly. Keep an eye on the final minutes so the egg whites set without overcooking the yolks. Finish the Italian baked eggs with fresh parsley and serve immediately with crunchy toast.
