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Recipe

Spanish baked eggs

Jun 29, 2012 2:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Spanish baked eggs
  • 1 tablespoon olive oil
  • 5 chat potatoes, thinly sliced
  • 1 chorizo sausage, thinly sliced
  • 1 red onion, thinly sliced
  • 2 clove garlic, crushed
  • 200 gram chicken thigh fillet, sliced thinly
  • 400 gram can diced tomatoes
  • 1/3 cup chicken stock
  • 2 teaspoon thyme leaves
  • 6 eggs
  • rocket, parmesan, balsamic salad dressing, to serve

Method

Spanish baked eggs
  • 1
    Preheat oven to hot, 200°C. Lightly grease an 8 cup, shallow baking dish.
  • 2
    Heat oil in a large frying pan on high. Fry potatoes in a single layer, 3-4 minutes each side, until cooked through. Add sausage to pan halfway through cooking, turning. Set aside.
  • 3
    In same pan, sauté onion and garlic, 1-2 minutes, until tender. Add chicken and cook, 2-3 minutes, until browned. Stir tomatoes, stock and half thyme through. Simmer 4-5 minutes.
  • 4
    Pour tomato mixture into baking dish. Top with potatoes and sausage. Using the back of a spoon, press 6 indents into mixture. Crack eggs one at a time and carefully slide into holes. Sprinkle with remaining thyme.
  • 5
    Bake 15-20 minutes, until egg whites set but yolks remain runny. Serve with rocket salad, if you like.

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