Baked eggs with peppers and chorizo

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Preheat the oven to 190 C / Gas 5. Place the potatoes in a bowl and microwave for 3 minutes.
2. In a large frying pan heat some oil to medium and add the potatoes. Cook, stirring often for until brown and starting to crisp, about 10 minutes; set aside. In another large nonstick frying pan add the chorizo and cook over a medium heat until you see some of the fat being released. With a slotted spoon remove and set aside.
3. Add the onion to the pan, add a little oil if needed. Cook until translucent. Add the peppers and garlic and cook over a medium heat, stirring often for aboiut 5 minutes. Add the tomatoes and paprika and cook until reduced slightly and mushy, about 5 minutes. Return the chorizo to pan and add the potatoes. Mix well. Distribute evenly between the oven proof individual dishes.
4. Bake in the oven for 3 minutes. Remove and make a hollow in the middle of each dish. Carefully crack an egg into the middle. Dot with a little butter and return to the oven. Cook until the whites are set but the yolk still runny, 6 to 8 minutes. Remove from the oven, season and serve with crusty bread.

Make ahead

You can make ahead all steps apart from the eggs going in. Chill until needed. Remove from the fridge 1/2 hour before baking and proceed with baking in oven for 3 minutes and then adding the eggs.