These baked eggs are a great and easy lunch or brunch. I’m always trying to get lunches more interesting because they are my least favourite meal of the deal, and I usually just can’t be bothered around that time. I’ve added soft goats cheese here as I really like how it cuts through the smokey spice in the paprika AND because I just love to throw goats cheese in where I can.
Try getting some good quality crusty bread, my favourite is to eat this with sourdough bread and soak up all the juices at the end. What’s your go-to lunch?
1/4 dried chorizo, sliced
1 garlic clove, chopped
200g chopped tomatoes
salt & pepper
1/2 tsp smoked paprika
30g soft goats cheese
1/2 red onion, thinly sliced
Pre heat your oven to about 200C. With a cast iron skillet (or any pan that can be put into the oven), fry your Chorizo until it releases all the lovely red oil and begins to brown. Add in the chopped garlic and after 1 minute add in the chopped Tomatoes, Salt, Pepper and smoked Paprika. Let this simmer for about 10mins. Crack the Eggs into a small bowl and set aside.
Add the Goats Cheese into the Tomato mixture, in small lumps. Then slide the Eggs into the liquid, carefully as not to break the yolk. Sprinkle with the sliced Onion and place into the oven for about 10mins. You need to cook it enough so that the white of the egg is cooked but there is still wobble in the yolk. Although if you prefer your egg yolk solid then add a few minutes extra.
Top with some peppery rocket and serve with some salad or some crusty bread to soak up all the juices.