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.
Serves22
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Divide the egg mixture among serving bowls. Sprinkle with basil leaves and serve with sourdough.
