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Chorizo and Eggs in Pepper and Chilli Tomato Sauce

Chorizo and Eggs in Pepper and Chilli Tomato Sauce

© Recipe courtesy of Julie Le Clerc

CHORIZO AND EGGS IN PEPPER AND CHILLI TOMATO SAUCE

Serves 4

2 Tbsp extra virgin olive oil (EVO)
1 Alejandro natural chorizo , thinly sliced
530 g jar Sabato sweet peppers and chilli pasta sauce
Sea salt and freshly ground black pepper to taste
4 free-range eggs
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.


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Sabato


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