Spanish-style baked eggs
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
From Saturday Kitchen
Method
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Preheat the oven to 170C/325F/Gas 3.
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In a frying pan or shallow pan sweat the shallots, garlic, chorizo and chilli in the olive oil for 2 minutes. Add the capers and vinegar and simmer for 1 minute.
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Add the tomato and parsley, bring to the boil and adjust the seasoning. Pour the sauce into a small ovenproof dish. Gently crack the eggs into the sauce, cover with foil and place in the oven for 3 minutes.
Ingredients
- 2 shallots, finely sliced
- 1 clove garlic, crushed
- 10 capers
- 1 red chilli, finely chopped
- 30ml/1fl oz olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 15g/½oz flatleaf parsley, chopped
- 1 tin chopped tomatoes
- 2 eggs, preferably free-range
- 1oz/30g sliced chorizo, optional
- sprig of chevril
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