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.