Baked Eggs with Chorizo and Potato

Name: Baked Eggs with Chorizo and Potato
Cook time: 40 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 2 roasted red peppers from a jar (chopped); 2 x 360g jars Ballymaloe 100 Recipe Sauce; 4-6 eggs; 200 g chorizo (peeled and diced); 400-500 g potatoes (peeled (optional) and diced into 1.5-2cm cubes)

Serves 2–4

Cook: 40 mins

Dairy Free Gluten Free

Serves 2

1 tbsp olive oil

2 roasted red peppers from a jar chopped

2 x 360g jars Ballymaloe 100 Recipe Sauce

4-6 eggs

200 g chorizo peeled and diced

400-500 g potatoes peeled (optional) and diced into 1.5-2cm cubes

Method

Step 1

Preheat the oven to 220°C (200°C fan).

Step 2

Drizzle the olive oil into a medium roasting tin. Add the diced potatoes, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, turning once, until starting to colour and become tender. (If your potatoes are taking longer, roast until almost tender before moving on.)

Step 3

Remove from the oven and add the chopped roasted peppers and diced chorizo. Toss through the potatoes, then return to the oven for 5 minutes to start rendering the chorizo.

Step 4

Pour in both jars of Ballymaloe 100 Recipe Sauce. Stir to combine.

Step 5

Make 4–6 wells in the sauce (push potatoes aside a little where needed) and crack an egg into each one.

Step 6

Bake for 8–12 minutes, until the egg whites are set. (Bake longer if you prefer firmer yolks.)

Step 7

Season to taste, then garnish with spring onions, coriander, and a drizzle of extra-virgin olive oil.

Chef's Tips

Bring straight to the table and serve warm pitta or toasted sourdough on the side for scooping and dipping.