Having wanting to make Spanish Baked Eggs after being exposed to it here and here. It really does seem like a simple, yet delicious breakfast, brunch or even lunch dish that you can whip up yourself in minimal time. I found this recipe from Ms I-Hua which looked so inviting that I definitely had to give it a try. After making some tacos, I had left over corn and capsicum which I just added in and came out quite well might I add.
4 mid-large Eggs (room temperature)
1 mid-sized SpicyChorizo (sliced diagonally)
1 can (400g) of Diced Tomatoes
1 can (400g) of Cannellini Beans or Butter Beans (washed and drained) – I used mixed beans
1/2 can (200g) of Sweet Corn Kernels
1/2 Red Capsicum (diced)
1 French Shallot (diced)
2 Garlic Cloves (diced)
1/2 tsp of Smoked Paprika
1/4 tsp of Ground Cumin
1/4 tsp of Cayenne Pepper
1 tsp of Parsley Flakes
1 Tbsp of Ketchup
Salt & Pepper to taste
1 Tbsp of Olive Oil
Handful of Mozarella or Cheddar cheese shredded
1. Preheat your oven to 200°C (degrees Celsius).
2. In a pan, heat olive oil on medium heat and add in diced garlic and French shallots. Cook until fragrant but careful not to burn them.
3. Add diced tomatoes, cannellini/butter beans, chorizo slices, capsicum, smoked paprika, ground cumin, cayenne pepper and ketchup. Cook for about 6-8 minutes till it reduces slightly. Add in the chorizo slices (Ms I-Hua’s recipe suggests you can add them in now or just before placing the dishes in the oven)
4. Turn heat off and add in parsley flakes with salt and pepper to taste.
7. Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Ms I-Hua Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
8. Once the baked eggs are done, take them out of the oven carefully (it’s hot!) and sprinkle with a little more salt and pepper. Garnish with fresh chervil or parsley and some cheese if preferred. Serve with a slice of sour dough bread
I loved this recipe. It’s especially fragrant and the right amount of spices. I kinda used this recipe to use up all my other leftover ingredients which suited the recipe here actually. The cheese gave it an added richness but you can always do without it.
I must admit I over cooked the eggs, but it still came out pretty well in the end. I’d also prefer more diced tomatoes in the mix, to give it a bit more sauce though. Would definitely recommend this recipe to others, you’d be amazed at how the simplest spices of paprika, cayenne pepper and cumin (in such small quantities) can really burst out in flavour and create a genuine crowd pleaser.