Spanish-style baked eggs Recipe

Spanish-style baked eggs Recipe

  • 2 shallots, finely sliced
  • 1 clove garlic, crushed
  • 10 capers
  • 1 red chilli, finely chopped
  • 30ml/1fl oz olive oil
  • 1 tbsp sherry vinegar or red wine vinegar
  • 15g/½oz flatleaf parsley, chopped
  • 1 tin chopped tomatoes
  • 2 eggs, preferably free-range
  • 1oz/30g sliced chorizo, optional
  • sprig of chevril
  1. Preheat the oven to 170C/325F/Gas 3.
  2. In a frying pan or shallow pan sweat the shallots, garlic, chorizo and chilli in the olive oil for 2 minutes. Add the capers and vinegar and simmer for 1 minute.
  3. Add the tomato and parsley, bring to the boil and adjust the seasoning. Pour the sauce into a small ovenproof dish. Gently crack the eggs into the sauce, cover with foil and place in the oven for 3 minutes.
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