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Baked Eggs with Chorizo and Labneh


This is a go-to breakfast in our house on the weekend. It’s easy, tasty and most of the ingredients can be found in the pantry. We often keep pre-sliced chorizo in the freezer which along with the chilli adds a bit of heat to the dish. I’ve made this in heat proof ramekins, but if you don’t have these you can just add the eggs on top of the mixture while it’s still in the pan and put the whole thing under the grill.



Approx 450 calories per serving (basically all the calories are in the chorizo, so use a bit less if you’re being health conscious)


Ingredients

Olive Oil

1 Medium Red Onion

1 Large Red Chilli

3 Cloves of Garlic

100g Chorizo

2 large marinated pepper slices

10 Sundried Tomatoes

1 x 400g tinned tomatoes

20g of Fresh Dill or 2 x tsp of dried dill tops

2 x Eggs

2 x balls of homemade Labneh (see recipe here)

Sliced Sourdough Bread to Serve


Serves 2


1. Turn on the grill in your oven to high.


2. Put a frying pan over high heat, a heavy based pan is best. Add a glug of olive oil.


3. Dice the onion, thinly slice the chilli and garlic and throw it into the hot pan, stirring it so it doesn’t catch.


4. Cut the chorizo in half lengthways and cut into approx. 5mm thick slices, creating little half-moons. Throw these in the pan too.


5. Cook everything for 3 – 4 minutes, until the onion has softened, and everything is starting to brown. Turn the heat down to low.


6. Roughly chop the marinated peppers and sun-dried tomatoes and add to the pan. Cook for an additional 1 minute.


7. Add the tin of tomatoes and stir to combined and heat through.


8. Allow everything to simmer gently for 5 – 7 minutes, or until approximately half the liquid has evaporated from the sauce.


9. Season with salt and pepper to taste and stir through the dill.


10. At this point, transfer the mixture into a ramekin or small baking dish. When transferring the sauce, make sure you leave enough room for an egg to be cracked on top, you don’t want the egg running over the sides.

11. Make a well in the middle of the sauce and crack 1 egg into each dish. If you are not using ramekins, make 2 wells in the mixture and crack the eggs on top of the sauce (add more eggs if you like).


12. Place the ramekins or frying pan (make sure the handle is heat proof!) on the top tray in the oven and allow to grill. Depending on how you like your eggs, take them out after 6 minutes for soft eggs, or leave in for 8 – 10 minutes if you like them cooked through. Keep an eye on them as they are cooking and give them a wobble to check they are cooked to your liking.


13. Remove from the grill and place on a plate to serve. Top with a ball of labneh and serve with a crusty slice of sourdough for dipping.


Life hack – The ramekins we used where from a baked camembert bought from Waitrose. You get a delicious gooey camembert, and after you can reuse the ramekins for eggs! (click here for link to product)


I make this recipe all the time and have used different combinations of ingredients


· Replace the chorizo with a can of red kidney beans for a vegetarian option


· Replace the Sundried Tomatoes and Peppers with fresh tomatoes – halved cherry tomatoes add a nice sweetness


· Replace the labneh with feta – Sprinkle this on prior to grilling to let it melt into the sauce


· And of course, add some smashed avocado on top, to give it more of an Aussie feel!




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