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Home Baked eggs met tomaat, paprika en chorizo

Breakfast Oven Savory Quick Spanish-inspired

This is the breakfast for anyone who wants to enjoy without spending an hour in the kitchen. You start with a spicy tomato sauce of fresh bell pepper and chorizo, break a few eggs over it and slide the pan into the oven. While you set the table, the oven does the work. Serve with good bread to mop up everything and you have a breakfast that immediately feels like an occasion.

x_ckl_recipe_markerBaked eggs with tomato, bell pepper and chorizo Baked eggs with tomato, bell pepper and chorizo are the breakfast that gets your day off to a great start. Everything goes into one pan and into the oven, and ten minutes later something steaming and colorful is on the table. How do you make baked eggs with tomato, bell pepper and chorizo? Breakfast Spanish-inspired 2 people 10 min 10 min 30 min

Preheat the oven to 200°C (conventional/top and bottom heat).
Cut the chorizo into cubes or slices and fry over medium heat in an ovenproof skillet or sauté pan for 2 to 3 minutes until crisp. Remove and set aside.
Sauté the onion and garlic in the chorizo fat until soft, about 3 minutes. Add the bell pepper and cook for another 3 minutes.
Add the peeled tomatoes, smoked paprika, cumin, salt and pepper. Stir everything well and let the sauce simmer gently for 8 to 10 minutes until it has thickened slightly.
Stir the crispy chorizo back into the pan. Use a spoon to make 4 small wells in the sauce and crack an egg into each well.
Place the pan in the oven for 8 to 10 minutes, until the whites are set but the yolks are still slightly runny. Keep an eye on the pan: everyone has their own preference.
Remove the pan from the oven and sprinkle immediately with fresh parsley and, if desired, some chili flakes. Serve with toasted bread.

Breakfast Oven Savory Quick Spanish-inspired 4 eggs 150 g chorizo 1 red bell pepper, diced 1 onion, finely chopped 2 cloves garlic, finely chopped 400 g peeled tomatoes (canned) 1 tsp smoked paprika 1/2 tsp cumin Salt and pepper to taste Fresh parsley, roughly chopped Chili flakes to taste (optional) Toasted bread, to serve Ovenproof skillet or sauté pan Kitchen timer Wooden spoon or spatula Knife and cutting board Kitchen Timer kitchen-timer Cast Iron Frying Pan cast-iron-skillet Casserole casserole Breakfast Tableware breakfast-tableware Cosy & Trendy Breakfast Plates Baltic Luna ø 20 cm - 6 pieces Cosy & Trendy Ontbijtbord Alessi Kitchen Timer White - Michael Graves - A09 W Alessi ["Kookwekker"] Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Beka Frying pan set Pro Induc Ø 24 and 28 cm – suitable for all heat sources – with ceramic non-stick coating Beka ["Frying pan set”] Breakfast omelet wrap with fresh fruit & Hüttenkäse foodies-ontbijt-omeletwrap-met-vers-fruit-huttenkase Frittata with courgette and artichoke hearts foodies-frittata-met-courgette-en-artisjokharten Omelet with kale and salmon foodies-omelet-met-boerenkool-en-zalm

Recipe

Baked eggs with tomato, bell pepper and chorizo

Baked eggs with tomato, bell pepper and chorizo are the breakfast that gets your day off to a great start. Everything goes into one pan and into the oven, and ten minutes later something steaming and colorful is on the table.

Course	Breakfast
Kitchen	Spanish-inspired
Servings	2 people

Preparation time

Preparation time	10 min
Time in oven	10 min
Total	30 min

Equipment

Ovenproof skillet or sauté pan
Kitchen timer
Wooden spoon or spatula
Knife and cutting board

Ingredients

4 eggs
150 g chorizo
1 red bell pepper, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
400 g peeled tomatoes (canned)
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
Fresh parsley, roughly chopped
Chili flakes to taste (optional)
Toasted bread, to serve

How do you make baked eggs with tomato, bell pepper and chorizo?

Preheat the oven to 200°C (conventional/top and bottom heat).
Cut the chorizo into cubes or slices and fry over medium heat in an ovenproof skillet or sauté pan for 2 to 3 minutes until crisp. Remove and set aside.
Sauté the onion and garlic in the chorizo fat until soft, about 3 minutes. Add the bell pepper and cook for another 3 minutes.
Add the peeled tomatoes, smoked paprika, cumin, salt and pepper. Stir everything well and let the sauce simmer gently for 8 to 10 minutes until it has thickened slightly.
Stir the crispy chorizo back into the pan. Use a spoon to make 4 small wells in the sauce and crack an egg into each well.
Place the pan in the oven for 8 to 10 minutes, until the whites are set but the yolks are still slightly runny. Keep an eye on the pan: everyone has their own preference.
Remove the pan from the oven and sprinkle immediately with fresh parsley and, if desired, some chili flakes. Serve with toasted bread.

Cooking mode Prevents your screen from going to sleep

The trick is the pan: use one that can go from the stovetop to the oven. That way you don't have to pour the sauce into another dish and none of that lovely crispy chorizo bottom is lost. A good ovenproof pan for dishes like this isn't a luxury, it's simply the smartest choice.

Not a fan of chorizo? Swap it for smoked sausage or leave the meat out entirely for a vegetarian version. Then just add a little extra paprika for that smoky depth. This recipe is flexible enough to make a little different every morning.

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Blackwell Dutch oven BBQ set cast iron – casserole + lifter

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