Food with JP Passion: Baked eggs with tomato and chorizo

Food with JP Passion: Baked eggs with tomato and chorizo

I love to make this recipe for breakfast or brunch on the weekend when there is more time to prep, sit back and relax.

This is an incredibly easy and adaptable recipe with so many different variations you can make.

The recipe caters for two people, or one hungry person – if catering for more I would double the ingredients for each additional person.

You can substitute the chorizo with pancetta if you prefer and try adding sausage for a slightly different version of a full Irish.

I am lucky to have sourced some really delicious tomatoes from my aunt’s allotment and some incredible Gubeen Chorizo from Avoca to enhance the flavours of this dish.

It’s an absolute prerequisite that you serve with slices of sourdough bread toasted for dipping into the eggs. Sheer heaven.

Ingredients: (Serves 2 people)

  • 4 large eggs
  • 25g butter
  • 3 cherry tomatoes halved
  • 50g of good quality hard cheese such as cheddar or gruyere if you can source it
  • 1 teaspoon of Dijon mustard
  • 5cm of Chorizo chopped
  • 15ml of double cream / 1 tablespoon
  • Sea salt and freshly ground black pepper to season
  • 2 slices of sourdough bread toasted

Method;

1. Preheat your oven to 200°Celsius / gas mark 6

2. You will need two small oven-proof baking dishes; line each one with butter and crack in two eggs into each one and pop the tomatoes around the eggs.

3. In a small bowl pop in the cheese, cream, mustard and Chorizo, season with salt and pepper.

4. Pop the cheese mixture on top of the eggs and bake in the oven for 10–12 minutes.

The eggs will be cooked but still runny enough to dip in your toasted bread.

If you prefer your eggs more done leave in for 15 minutes until you have the consistency you like.

5. Served with toasted sourdough bread for dipping into your eggs and enjoy.

This is a really delicious and easy to make recipe for lazy weekend breakfasts and brunches.

As I’ve said, you can vary the ingredients, I sometimes add chopped-up pieces of sausages to the mix for a take on a full Irish breakfast. Feel free to experiment with different flavours and variations.

Do use good-quality bread for toasting and dipping into the eggs – I love to use sourdough as it’s robust and crispy when toasted – the perfect accompaniment for this delicious dish.

Next week, a delicious sweet treat – white chocolate cheesecake from one of my heroines in the kitchen, Nigella Lawson.

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