MEXICAN BAKED EGGS WITH SPICY CHORIZO
SERVES 2-4
INGREDIENTS
1 Spanish onion, diced
1 clove garlic, crushed
¼ cup chopped roasted almonds 1 Tbsp olive oil
2 chorizo sausages, sliced lengthways then each piece quartered
400g tin crushed tomatoes
400g tin Mexican-style kidney beans
1 tsp smoked paprika
1 tsp ground cumin
Handful fresh coriander, plus extra for garnishing
1 cup grated cheese
4 free-range eggs
Toasted sourdough or ciabatta bread, to serve
Roasted cherry tomatoes
1 Preheat oven to 180°C fanbake.
2 Over a medium heat, lightly brown onion, garlic and 1 Tbsp chopped almonds in a frying pan with olive oil. Add sliced chorizo and fry until golden.
3 Add tomatoes, kidney beans and spices and simmer for 10 minutes, stirring occasionally. 4 Season well, stir through chopped coriander and place mixture in an ovenproof dish. Scatter over the grated cheese. With a large spoon, create four shallow holes in the mixture and crack an egg into each.
5 Bake for 15-20 minutes or until the eggs are cooked to your liking.
6 Sprinkle with remaining almonds and coriander and serve with toasted sourdough or ciabatta and roasted cherry tomatoes.