Baked Chorizo & Egg

Ingredients

1x 500g Sloane’s Chorizo Fresco 

A splash of good olive oil

1 small onion, sliced thinly

2 cloves of garlic, sliced thinly

1 jar Scarletta Roma Tomato & Basil sauce

1 tsp Spanish smoked paprika

4 eggs

ripped fresh oregano

Salt & freshly ground black pepper

Methods

• Heat a little oil in a shallow flameproof casserole dish. Add the chorizo and gently fry until nicely browned. Remove and set aside.
• Add a little extra olive oil to the pan followed by the onion and garlic and cook until soft and slightly browned.
• Stir in the tomato sauce, half the oregano and salt and pepper. Gently simmer for 5 minutes.
• Add the chorizo, cover with the casserole lid and bake for 10 minutes (if pre-poached sausages this step can be missed).
• Carefully remove the lid and crack the eggs into the gaps between the sausages. Sprinkle a little salt on the eggs, cover and return to the oven for 8-10 minutes.
• Sprinkle with the rest of the fresh oregano and serve with a  salad garnish and some good bread.