Baked Eggs With Chorizo And Tomato

1. 1

   Preheat oven to 200C. Heat a frying pan over medium heat, add olive oil and cook eggplant for a few minutes until softened. Add chorizo and continue to cook for a few minutes. Add tomato passata, sugar, harissa and red peppers. Bring to the boil, lower heat and allow sauce to gently simmer for about 10 min.

2. 2

   Divide sauce equally between four individual oven-proof ramekins. Make a well in the sauce in each ramekin and crack eggs into these, sprinkle with olives and cover with foil. Place in oven and allow eggs to cook for 10-15 min or until whites are firm but yolks are still runny.

3. 3

   Sprinkle with parsley, sea salt, freshly ground pepper and serve with lots of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.