Baked Eggs Recipe with Chorizo

Ever since last Sunday's episode of Masterchef, I have been craving baked eggs. This craving was temporarily suspended by a chaotic week at work. But it resurfaced again when I read an article in the local newspaper about how baked eggs have become the latest breakfast/brunch trend in Australia.

I have never had baked eggs before, so I had no idea what to expect or what to do. Thankfully, Not Quite Nigella has a handy and easy-to-follow recipe... and it only took me 30 minutes from preparation to serving.

The result is a vibrant-looking and fragrant dish that is a relieve from the cold and wet days we are experiencing here in the Southern hemisphere. Dip a slice of toasted sour dough bread in the egg, tomato and chorizo mixture and you'll think, for a fleeting moment, you are on a holiday in sunny Spain.

I might've overcooked the eggs a bit this time as I prefer runny yolk. But I will make sure to reduce the cooking time slightly next time, or maybe even next week!

For recipe, please visit Not Quite Nigella.

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