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  • Serves:2-4
  • Prep Time:10 mins
  • Cook Time:10 mins

Baked Eggs with Chorizo

+1 Edgell Corn

Few things are better than a leisurely breakfast, particularly when it involves this eggy goodness! We’ve added corn to complement the flavours of the tomato and chorizo and the result is sensational. Keep this recipe up your sleeve for when a long weekend rolls around.


Original recipe by Phoodie | 23.2.16


Ingredients

+1 1 CAN (300g) EDGELL CORN KERNELS

  • 200g chorizo
  • 1 tablespoon olive oil
  • 700g jar Leggo’s Passata
  • 4 eggs
  • 1 cup grated parmesan cheese
  • Flat leaf parsley, to serve
  • Crusty bread to serve

Method

Preheat oven to 180°C.

Slice the chorizo into 1cm pieces, place in a deep 25cm pan with a tablespoon of olive oil and fry until crispy.

Pour passata on top of the chorizo pieces. You want the passata to be about 4cm deep.

STIR THROUGH DRAINED EDGELL CORN KERNELS.

Crack the 4 eggs on top of the passata. Make sure they are spaced out evenly.

Scatter 1 cup of parmesan over the egg whites and tomato, leaving the yolks exposed. Bake in oven for about 6-8 minutes, or until cheese is golden and melted and egg whites are just set.

Remove from oven, scatter over remaining cheese and chopped parsley and serve in the middle of the table for everyone to share with delicious bread.

Tips

Alternatively cook in individual pans for serving. Make a small hollow in the tomato mixture to crack the egg into.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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