It was always going to be a lazy day today, after the shock to the system which was the first full week back at work after the Christmas break. I love lazy Saturdays, and the opportunity to cook a nice breakfast (well, brunch) is a rare treat.
The other half’s favourite food is eggs, and so that was his request. To be more precise, his request was three eggs.
The weather isn’t nice today, so I wanted to make something gooey and warming. Baked eggs is perfect for this, with a roll of warm, fresh bread for dipping. I’ve added a touch of chorizo and smoked paprika to mine too, just to add a little extra warmth.
This takes 20 minutes, and will serve 2. (I had one egg and hubby had three, most would probably have two each).
Smoked Paprika Baked Eggs
500g smooth passata
1 tsp smoked paprika
10g cheddar cheese
Bread rolls, to serve
1. Preheat the oven for 200 degrees.
2. Chop the chorizo into small chunks. Put in a frying pan over a high heat and cook until the oil has started to run out. Add the onion, and cook for 2 minutes, stirring often. Pour in the passata and smoked paprika; bring to the boil.
3. Pour the tomato mix into 2 small ovenproof dishes. Make a small well in the centre of each using a wooden spoon, and crack 2 eggs into the centre of each dish, being careful not to break the yolks. Grate a little cheese over the top of each, and put in the oven for 10-15 minutes depending on how well you like your eggs cooked. Enjoy!