Saturday, September 22, 2012

Recipe: Dermie's Spanish Baked Eggs with Tomato & Gubbeen Chorizo...

One of my favourite healthy weekend breakfast recipes is Spanish Baked Eggs with Tomato & Gubbeen Cherizo. There is nothing more delicious than taking them fresh out of the oven and serving them alongside toasted golden sourdough. It really is just the perfect treat for these mild Autumn weekends keeping you fueled for the day ahead...


(Serves Two)

Shopping List:

- 20g Country Butter.
- 300g Organic Tomatoes (organic tinned tomatoes are fine).
- 1 Diced Onion (Shallot even better!).
- 1 Clove Crushed Garlic. 
- 2 Tbsp Organic Cream.
- 8 Generous Slices of Gubbeen Chorizo.
- 50g Parmesan Cheese (Optional).
- 2 Large Organic Eggs.
- Salt & Black Pepper to season.

The Magic:

1. Preheat the oven to Gas Mark 5 or 190°C.

2. Sweat the onions and garlic over a medium heat in a heavy bottomed saucepan.

3. Add the tomatoes, cream, chorizo and cook for a further minute. Allow to cool slightly before pouring into the ramekins.

4. Half fill each ramekin with the mixture with four slices of chorizo in each ramekin and top with the egg.

5. Sprinkle with some cheese on top and season with salt and pepper.

6. Place in the oven for 8-10mins for a runny style egg at Gas Mark 5 or 190°C.

7. Serve with lightly toasted golden sourdough bread and a mug of freshly brewed rich coffee.

Dermie's Top Tips:

1. If you are using tinned tomatoes sprinkle them with some sugar and mix well before using in this recipe.

2. If you want to give your baked eggs an extra kick, add a tiny few chili flakes to the tomatoes at the start of the recipe.


Photography by Neil Danton.
Fancy a chat about this recipe? Email Dermie.