Spanish Baked Eggs

(makes 2 serves)

Capsicum Salsa

1/2 Spanish chorizo - diced
1/2 red onion - diced
1 garlic clove - crushed
1/2 red capsicum
splash red wine vinegar
1 tin Italian cherry tomatoes
salt/pepper 

1 tsp smoked paprika

olive oil

4 eggs
1 tsp sumac


1. Prepare the salsa.

2. Fry chorizo until it starts releasing it's juices and browns a little. Add a little olive oil, then add red onion, garlic and capsicum
3. Sweat onions
4. Add paprika, salt and pepper to taste
5. Add red wine vinegar and cook off
6. Add 1/2 can of cherry tomatoes + juices + squish tomatoes
7. Put into individual pans 

(I have the Maxwell Williams Microstoven Gratin Dishes)
8. Flatten out salsa on bottom. Leave a couple centimetres space between top, and create two slight indents just off-centre. Then gently break eggs into said indents. Add salt, pepper and sumac on top
9. Preheat oven to 170 Celcius(I have a fan forced oven)
10. Cover in foil and bake for approx 10mins, or until whites are cooked through. Remove foil and add an extra 5mins if you don't like runny yolks

11. Serve immediately with a sprinkle of fresh parsley, a splash of olive oil, and toasted sourdough (I'm incredibly biased towards sourdough).

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This particular recipe was inspired by a breakfast I had at one of my favourite cafes in Hobart, Tricycle. Which is a quirky little café in Salamanca that has a small collection of vintage tricycles adorning the ceiling. I also love the assortment of mismatch souvenir teaspoons, served with their coffee or teas.  

I’ve been known to cook large amounts of the salsa and store it in the fridge so all I have to do it literally crack some eggs on top and chuck it in the oven for a deliciously satisfying, and low fuss mid-week dinner or hungover brunch.