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Spanish baked eggs

Spanish baked eggs

Daniel Costello's Spanish baked eggs recipe was chosen by celebrity chef Paul Merrett as a winning recipe in British Lion eggs' Eggs Factor competition

Preparation: 10 mins
Cooking: 10-12 mins
Serves: 2

What you need:

  • 75g/ 3oz chorizo, skinned and sliced
  • 3 shallots, chopped
  • 1 red chilli, deseeded and chopped
  • 1 garlic clove, chopped
  • 1 (400g) can chopped tomatoes
  • 10 capers
  • 3-4 anchovies (dependant on taste)
  • 15ml/1 tbsp red wine vinegar
  • 45ml/3 tbsp chopped fresh flat parsley
  • 2 large Lion Quality eggs

What you do:

  1. Preheat oven for baking at around 200C/Fan 180C/400F/Gas Mark 6. Cook the chorizo sausage in a medium frying pan until the fat runs. add the shallots, chilli, garlic and sauté for 3mins.
  2. Add the tomatoes, capers, anchovies, vinegar and parsley bringing them up to the boil.
  3. Remove from the heat and spoon into a medium ovenproof dish. Make two wells in the mixture and crack and egg into each. Cover with foil and place on a baking tray. Bake for 8-10mins or until the eggs are just set or cooked to your liking. Serve with plenty of bread to mop up the juices.

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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