Name: Baked eggs with ratatouille and chorizo
Total time: 30 min
Yield: serves 2
Cuisine: Mediterranean
Ingredients: olive oil; 150g chorizo sliced into small chunks; 1 small aubergine chunkily diced; 1 courgette chunkily diced; 1 onion finely chopped; 2 cloves garlic crushed; 1 from a jar roasted red pepper sliced; 400g tin chopped tomatoes; 2 tsp sugar; 1 tbsp sherry vinegar; a handful flat-leaf parsley roughly chopped; 2 eggs; to serve crusty bread

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Baked eggs with ratatouille and chorizo

Baked eggs with ratatouille and chorizo

Published: December 19, 2014 at 2:33 PM

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serves 2

Easy

Total time: 30 mins

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The best baked eggs recipe. Chorizo adds spice to a quick ratatouille made on the hob, then pop in the oven while the eggs cook. Ideal served with crusty bread.

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Ingredients

Nutrition

olive oil
150g chorizo

sliced into small chunks
1 small aubergine

chunkily diced
1 courgette

chunkily diced
1 onion

finely chopped
2 cloves garlic

crushed
1 from a jar roasted red pepper

sliced
400g tin chopped tomatoes
2 tsp sugar
1 tbsp sherry vinegar
a handful flat-leaf parsley

roughly chopped
2 eggs
to serve crusty bread

Nutrition: per serving

kcal494
fat29.9g
saturates0g
carbs25g
sugars0g
fibre9.2g
protein26.6g
salt1.5g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a frying pan, add the chorizo and fry on both sides until crisp and the pan is collecting chorizo oil. Lift the slices from the pan, add the aubergine chunks and fry until golden, crisp on the outside and softening, then lift these from the pan too. Repeat with the courgette.
step 2

Add 1 tbsp olive oil to the pan along with the onion and garlic and soften together. Return the aubergines with the courgettes, sliced peppers, chopped tomatoes, sugar, vinegar, most of the chopped parsley and some seasoning. Simmer for 5 minutes, adding a splash of water if it’s looking dry.
step 3

If your pan is ovenproof, great, if not, divide the ratatouille between one or two ovenproof dishes, stirring in half the crisp chorizo as you go. Make a couple of hollows in the mixture and crack in the eggs, then scatter over the rest of the chorizo. Bake in the oven for 10-12 minutes, or until the whites have just set. Scatter with the remaining parsley and some seasoning, and serve with crusty bread for mopping up the juices.

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