These quick and easy baked eggs with smoky chorizo are wonderful served for brunch alongside crusty, grilled ciabatta. Top with fresh herbs and dollops of Sabato garlic aioli and dill and almond pesto.

Serves 4

2 Tbsp extra virgin olive oil (EVO)
1 Alejandro natural chorizo collar, thinly sliced
530g jar Sabato sweet pepper and chilli pasta sauce
4 free-range eggs
Salt and freshly ground black pepper, to taste
Sabato dill and almond pesto, to serve
Sabato aioli, to serve
3 Tbsp torn fresh mint
3 Tbsp chopped fresh Italian parsley
Grilled sliced ciabatta, to serve

Preheat oven to 180°C.

In a frying pan, heat EVO over medium heat. Add chorizo and sauté for 2-3 minutes until lightly brown. Add pasta sauce and bring mixture to a boil, stirring regularly.

Transfer mixture to an ovenproof baking dish. Use a spoon to make four evenly spaced wells in the sauce. Gently crack an egg into each well. Season the tops of the eggs with salt and pepper.

Cover the dish with a lid or tightly with foil and bake for 15-20 minutes or until the whites are set and the yolks are done to your liking.

Dollop with pesto and aioli and scatter with herbs. Serve immediately, straight from the dish, with plenty of ciabatta on the side to mop up the yolks and sauce.

Recipe by Julie Le Clerc

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