Baked eggs with chorizo and beans

Loaded with tasty chorizo and beans, these baked eggs are a must-try for breakfast or brunch this weekend. Serve with toasted sourdough to make the most of the delicious sauce.





  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 1 chorizo sausage, sliced
  • 400g can borlotti beans, rinsed, drained
  • 400g can cherry tomatoes
  • 30g baby spinach leaves
  • 1 tbs shredded basil
  • 2 Coles Australian Free Range Eggs
  • 30g fetta, crumbled
  • 1/2 tsp chilli flakes (optional)
  • Basil leaves, to serve
  • Toasted sourdough, to serve



Preheat oven to 200°C. Heat a large frying pan over medium heat. Add the onion, garlic and chorizo and cook, stirring, for 5 mins or until chorizo is golden.


Add the beans, tomatoes, spinach and shredded basil and stir to combine. Bring to the boil. Spoon into the 15cm KitchenAid bowl and make 2 indents in the mixture. Carefully crack an egg into each indent. Sprinkle with fetta and chilli flakes, if using. Season. Bake for 20-25 mins or until the eggs are just set. 


Divide the egg mixture among serving bowls. Sprinkle with basil leaves and serve with sourdough. 

Collect KitchenAid Ovenware

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KitchenAid Cookware Range

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.