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Baked eggs with chorizo and beans

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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.

  • Serves2
  • Cook time30 minutes
  • Prep time10 minutes
Baked eggs with chorizo and beans


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

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