Pre-children my midweek meals were often a glass of red and a slab of cheese. It ticked all my boxes and required little washing up. However, with the health and nutrition of the offspring in mind, I put a little more effort into the mid-week meals. even when inspiration is waning. That is why this dish literally ticks all the boxes. Made in one pan – tick, very little chopping – tick. Ready in 20 minutes – tick. Tastes delicious – tick. If you want to make it meat-free just eliminate the chorizo and add mushrooms and zucchini and if you have a pubescent teenager with hollow legs, this is still a big tick as it is tasty and really filling. Just add more crunch bread and a couple more eggs!!

Spanish Baked Eggs

  • 250g Chorizo sausage, sliced
  • 2 small white onions chopped roughly
  • 2 cloves garlic crushed
  • 1/2 tsp smoked paprika
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of coriander powder
  • ¼ tsp cayenne pepper
  • 1 × 400g can of chickpeas  
  • 2 x 410g cans of diced tomatoes
  • 1 tsp baby capers, rinsed (optional) 
  • 2-4 eggs depending on fry pan size
  • Small bunch fresh parsley for garnish
  • Crusty bread to serve

Method

Preheat over to 175 degrees

In a large pan with a lid, dry fry spices until they become fragrant, be careful not to burn. 

Add a dash of olive oil and onions and fry until translucent

Add chorizo to the pan, cook with onions until the chorizo is browning and caramelized.

Add garlic and chickpeas and stir into the pan to gather the flavour and colour of the chorizo.

Add cans of tomatoes and place lid on the pan for 10 minutes to bring the flavours together.

Once the ingredients are cooking away and the tomatoes have softened, taste and season with salt and pepper.  I also add a handful of baby spinach or kale and a few capers at this stage, but it is up to you.

Make 4 little dents in the sauce with a back of a soup spoon and crack 4 eggs into each dent.

With the lid off place in preheated oven for 10-15 minutes or until the eggs have cooked on top.  

Serve with a bunch of fresh chopped parsley and some crusty bread, oh and a glass of red (for old times sake).