Spanish-style Baked Eggs

Course: breakfast/brunch Skill level: easy Serves: 4

Oil, for frying

1 large red onion

2 cloves garlic, crushed

1 red pepper, chopped roughly

½ tsp smoked paprika

100 g (3½ oz) chorizo, diced

1 x 400 g can chopped tomatoes

Salt and freshly ground black pepper, to taste 4 medium eggs

50 g (1¾ oz) Colston Bassett Stilton Handful fresh parsley, chopped

Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

Heat the oil in a non-stick, ovenproof frying-pan.

Add the onion and stir over a medium heat for 4-5 minutes until soft.

Add the garlic, pepper and paprika and continue to cook for 2 minutes.

Add the chorizo and tomatoes and season to taste.

Cook over a medium heat for

10 to 15 minutes until the mixture begins to thicken.

Using the back of a tablespoon, make four hollows in the tomato mixture and break one egg in each. Crumble Stilton over the top.

Transfer the pan to the pre-heated oven for 10 minutes or until the eggs are set and the yolk is still runny.

Scatter over the parsley and serve with crusty bread.