This Little Pig tries it’s darndest not to even touch the oven for the summer months. However one recipe has This Little Pig’s trotters being drawn to the oven dials like a magnet. On a weekend, nothing can quite compare to these glorious baked eggs. Simple, divine and most ingredients can be found in your pantry or fridge (everyone has chorizo in their fridge don’t they?). This recipe is one that you can drag your hind from your Sunday slumber and push into the oven with weary trotters and wait for him to cook whilst you desperately punch the buttons on your nespresso machine and froth your full cream milk.
So put on that oven for a quick 15 minutes and be rewarded with simply divine smoky flavours in this Spanish inspired breakfast number. It will either lift you up or send you into a deep food coma - demonstrated below by Paisley. Oink.
Baked Eggs with Smoked Paprika, Cannellini Bean, Chorizo, Aged Parmesan & Fresh Herbs.
Feeds: 2 Hungry Piglets.
Prep Time: 15 Minutes. Cooking Time: 20 Minutes.
Ingredients of Baked Heaven:
Tomato Sauce:
1 x Tin Crushed Tomatoes
2 x Garlic Cloves
1 x Shallot
1 x Tin Cannellini Beans
1 x Fresh Chorizo
½ x Tsp Smoked Paprika
1 x Tsp Dried Mixed Herbs
¼ x Tsp Dried Chilli Flakes
½ x Tsp Pepper
¼ x Tsp Salt
1 x Tbs Olive Oil
The Rest:
4 x Free Range Eggs
½ x Chive Bunch
8 x Thyme Sprigs
30g x Aged Parmesan
Dusting of pepper & paprika
Ciabatta Bread to Serve
Method of Baked Heaven:
- Preheat your oven to 180 degrees.
- Peel and finely dice your shallot and garlic.
- Run your knife down the side of the chorizo and peel off his skin. Crumble up your chorizo into small pieces.
- Heat up your olive oil (1 Tbs) and drop in your crumbled chorizo pieces. Heat until starting to turn golden and crisp.
- Add in your diced shallot, garlic and your (½ Tsp) Smoked Paprika, (1 Tsp) Dried Mixed Herbs, (¼ Tsp) Dried Chilli Flakes, (½ Tsp) Pepper and (¼ Tsp) Salt. Mix through until the garlic and shallot are starting to soften. It will turn a glorious caramelised colour and give off a wonderful scent into the air.
- Pour in your cannellini beans and crushed tomatoes and stir through and allow to simmer for 5 minutes.
- Spoon your lovely bean, chorizo, tomato mixture into two round ramekins leaving around 2 cm from the top to allow for the eggs.
- Crack your two eggs on top and top with chopped chives, thyme sprigs and scattering of Parmesan. Dust with pepper and paprika and pop into the oven on a tray (in case of spilling) for 10-15 mins or until the egg white is cooked and the egg yolk is just runny.
- Serve with some crunchy ciabatta bread and devour in one sitting without speaking a word. This will change your Sunday breakfast piglets! Oink!
