BAKED EGGS WITH CHORIZO AND MUSHROOMS
PREP TIME 15 MINS COOK TIME 60 MINS SERVES 4
INGREDIENTS
● 4 eggs ● Salt and freshly ground black pepper ● Turkish or toasted pitta breads, to serve
FOR THE CHORIZO SAUCE
● 1 tbsp olive oil ● 1 small red onion, finely chopped ● 2 garlic cloves, thinly sliced ● 120g chorizo, cut into 2cm-thick slices ● 400g tin plum tomatoes ● 1 tbsp balsamic vinegar ● 1½ tsp soft brown sugar ● ¼ tsp dried chilli flakes ● ½ star anise ● 1 strip orange peel, pith removed ● Handful basil leaves, roughly torn
FOR THE BAKED MUSHROOMS
● 15g butter, plus extra for greasing ● 1 tbsp olive oil ● 1 garlic clove, thinly sliced ● 4 Portobello mushrooms, thinly sliced
METHOD
1 Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Heat the oil in a heavy-bottomed frying pan over a medium-low heat and sauté the onion for 7-10 minutes until soft. Add the garlic and chorizo and fry until the chorizo starts to brown.
2 Add 60ml cold water and the chorizo sauce ingredients except the basil. Season and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes until the sauce thickens. Remove from the heat; discard the star anise and orange rind. Stir in the basil.
3 Meanwhile, prepare the mushrooms. Melt the butter and olive oil in a frying pan over a medium heat. Add the garlic and fry for 2-3 minutes. Remove from the heat. Arrange the mushrooms on a lined baking tray and spoon over the garlic butter. Cover with foil and bake in the oven for 15-20 minutes.
4 Return the chorizo sauce to a low heat. Add the baked mushrooms to the pan, stirring them into the sauce. Make four holes in the sauce with a wooden spoon and crack in 4 eggs. Cover the pan and cook for 20 minutes until the egg whites are set. Sprinkle with black pepper and serve with lemon crème fraîche and Turkish or toasted pitta bread.