Ingredients (serves 6 for breakfast)
| 1 spicy artisan chorizo , diced | |
| 1 jar piquillo peppers | |
| 1 tsp smoked sweet paprika | |
| 400g fresh tomatoes, diced | |
| 2 cloves garlic, diced | |
| 6 eggs | |
| Bunch of basil | |
| 6 Spanish cazuela tapas dishes |
Method
- To make your Spanish baked eggs, first pre-heat the oven to 200C
- In a pan, gently fry the diced chorizo for a few minutes to release its oils
- Add the garlic, peppers and tomatoes and let them stew for a few minutes
- Add the smoked sweet paprika and basil
- Spoon into cazuela tapas dishes and top with an egg and bake for a few minutes
- Serve your Spanish baked eggs immediately with some warm crusty bread
