Spicy Tomato Baked Eggs with Chorizo

Ingredients

• 6 eggs
• 2 vine-ripened tomatoes, diced
• 1 brown onion, sliced
• 1 garlic clove, minced
• 1 tablespoon of olive oil
• 1 chorizo sausage, sliced
• 1 can of tomato paste
• ½ red chilli, chopped
• ½ tsp of smoked paprika powder
• ¼ tsp of cayenne pepper
• ½ tsp of cumin
• salt and pepper
• 1 tbsp of shredded parmesan cheese
• 1 tbsp of chopped parsley leaves

Instruction

1. Preheat your oven to 190 degrees (or 180 degrees fan-forced).
2. Heat oil in the frying pan on medium-high heat. Place sliced onions, garlic and chorizo into the pan. Cook for 2 minutes until onions are soft and chorizos are beginning to crips at the edges.
3. Add chopped tomatoes and red chillies into the pan, stir to combine. Pour tomato paste into the pan and stir to combine. Cook for 3 more minutes until the diced tomatoes begin to break down and flavour develops.
4. Add smoked paprika powder, cayenne pepper, cumin, salt and ground pepper. Adjust the taste by preference.
5. Place tomato sauce in shallow oven-safe bowls or use your skillet instead as long as it is oven-safe. Crack the eggs and place them on top of the tomato sauce.
6. Carefully place the bowls/skillet into the preheated oven and cook until the surface of eggs look set but the yolks are still runny. This will take about 8-10 minutes depending on how big your skillet is.
7. Remove from the oven and sprinkle some shredded parmesan cheese and parsley. Serve warm.

Recipe credits to Foodie Story