When you’re looking for a lazy weekend brunch treat, these smoked paprika baked eggs fit the bill. They’re very easy to make, very straightforward and incredibly tasty too. Plus, when you make them in individual dishes like this, they look seriously smart!
When the weather isn’t nice and I want to make something gooey and warming, baked eggs is perfect. Especially 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 brunch dish takes only 20 minutes with very little hands on time. And I know I keep calling it brunch, but trust me – this is an amazing simple dinner dish too!
Ingredients, Substitutions and Variations
- Chorizo – adds that delicious spicy flavour. If you want to make the dish vegetarian, replace the chorizo with a tablespoon of vegetable oil.
- Onion – you can use either one large white or yellow onion, or use 5 spring onions.
- Passata – smooth passata is best in this dish, but you could replace with chopped tomatoes if you need to, you’ll just end up with a chunkier texture.
- Smoked paprika – the key ingredient for smoked paprika baked eggs!
- Eggs – large fresh ones are best.
- Cheddar cheese – you could also switch with feta or mozzarella.
- Bread rolls – pick your favourites!
Top Tips
- Cooking the chorizo
The oil in this dish comes from the chorizo, so make sure you cook it long enough initially to release the oil. You’ll see it coming out of the chorizo.
- Using one dish
If you don’t have individual oven dishes, you can use one large one. Just spread the tomato mixture in a thin layer and crack the eggs evenly over the top.
- Baking the eggs
You can bake these eggs until they are perfect for you – whether you like them runny or more set.
Smoked Paprika Baked Eggs
Save This RecipeIngredients
- 40 g chorizo
- 1 onion
- 500 g smooth passata
- 1 tsp smoked paprika
- 4 eggs
- 10 g cheddar cheese
- Bread rolls to serve
Instructions
- Preheat the oven for 200 degrees celsius.
- 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.
- 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!
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