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