Technically, this recipe isn’t all mine. I stole it off my boyfriend who cooked up a storm one morning and surprised me with breakfast in bed. I’ve made a few little tweaks here and there, such as adding some crunchy peppers and baking the eggs as part of the dish, rather than scrambling them alongside it, but the basic premise is the same. And it is delicious! So thanks Hal for the inspiration and please continue to surprise me with more mouthwatering creations (so I can steal them and take credit on my blog).
- 1 small onion, diced
- 1/2 yellow pepper, diced
- 1/2 red pepper, diced
- 1/2 small courgette, diced
- 75g chorizo, thickly sliced
- 2 garlic cloves, crushed
- Pinch of chilli flakes
- 1 tin chopped tomatoes or passata
- Big bunch of coriander
- 2 large free range eggs
- Salt and pepper
- Olive oil
- Chilli flakes
- 2 spring onions, sliced
I like to serve these in individual oven-proof skillets, but they can also be served in an oven-proof dish or frying pan, whatever you have available.
- Preheat the oven to 200°C (180°C fan).
- Heat a tablespoon of olive oil in a large frying pan. If you’re baking the eggs in the frying pan or dish, make sure it is oven-proof.
- Add the onion, garlic, coriander stems and chilli and fry for 5 minutes or so until the onion starts to soften. Chuck in the chorizo and fry for a couple more minutes.
- Add the peppers and courgette and continue to cook until the veg softens a little. Add the chopped tomatoes and a good pinch of salt and pepper and cook until most of the liquid has evaporated.
- If using individual skillets, divide the tomatoey mixture evenly between the two. Make a well in the centre of each and crack the raw egg directly into it. If using the frying pan, crack the eggs into a well either side of the centre so the eggs are easier to serve.
- Place the skillets into the oven and bake for 5-7 minutes or until the egg is cooked to your liking. This may take a couple of tries as it depends very much on the oven and the skillets/frying pan used.
- Once cooked, remove from the oven and top with the spring onion, coriander leaves, parmesan and a pinch of chilli flakes. Serve with toasted sourdough bread.