Spanish baked eggs turn brunch into something bold, savoury and colourful, with chorizo, beans and eggs nestled into a rich tomato base. Creamy chèvre and oregano add contrast, making this an easy one-pan recipe that feels just as right for a relaxed weekend brunch as for a simple dinner.
1
Pre-heat oven to 170°C.
2
Heat a large cast iron pan (or fry pan suitable to go into the oven) over medium heat. Add 3 tablespoons of olive oil and chorizo and cook, stirring, for 3 minutes. Add garlic and cook for 2 minutes or until garlic and chorizo is lightly browned. Stir in tomatoes, beans, paprika and bay leaf. Season with salt and pepper. Cook, stirring, for 5 minutes or until hot.
3
Make 4 small wells in the tomato bean mixture. Break eggs, one at a time, into each well.
4
Dot small pieces of chèvre in the tomato mixture, scatter oregano leaves and drizzle over remaining olive oil.
5
Bake in the oven for 10 minutes or until egg white is cooked and yolks are slightly runny.
6
Serve the spanish baked eggs with buttery toast and a sprinkling of sea salt flakes.
The key is to cook the eggs just until the whites are set while keeping the yolks soft and slightly runny. Making small wells in the tomato mixture helps keep each egg in place and allows it to cook evenly. Keep an eye on them towards the end of baking, as a few extra minutes can make a noticeable difference to the yolk.
If chorizo is difficult to find, use a well-seasoned pork sausage and add a little extra smoked paprika to recreate some of its smoky, savoury character. For a meat-free variation, smoked paprika and a pinch of chilli can provide a similar warmth without the sausage.
If chèvre is unavailable, feta is an excellent alternative, adding a salty, tangy contrast to the rich tomato sauce. A soft goat’s cheese or even a mild creamy cheese can also work, depending on how pronounced you want the flavour to be.
