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Baked Chorizo & Egg

Admin Sloane's

6x Sloane’s Chorizo Fresco 

A splash of good olive oil

1 small onion, sliced thinly

2 cloves of garlic, sliced thinly

I tin of good quality Tomatoes

1 tsp Spanish smoked paprika

1 egg

ripped fresh oregano

Salt & freshly ground black pepper



  1. Heat a little oil in a shallow flameproof casserole dish. Add the chorizo and gently fry until nicely browned. Remove and set aside.
  2. Add a little extra olive oil to the pan followed by the onion and garlic and cook until soft and slightly browned.
  3. Stir in the tomatos, half the oregano and salt and pepper. Gently simmer for 5 minutes.
  4. Add the chorizo, cover with the casserole lid and bake for 10 minutes (if pre-poached sausages this step can be missed).
  5. 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.
  6. Sprinkle with the rest of the fresh oregano and serve with a  salad garnish and some good bread


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