Baked eggs with tomato, bell pepper and chorizo

Ingrédients

• 4 eggs
• 150 g chorizo
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 400 g peeled tomatoes (canned)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley, roughly chopped
• Chili flakes to taste (optional)
• Toasted bread, to serve

Préparation

1. 1

   Preheat the oven to 200°C (conventional/top and bottom heat).Cut the chorizo into cubes or slices and fry over medium heat in an ovenproof skillet or sauté pan for 2 to 3 minutes until crisp. Remove and set aside.Sauté the onion and garlic in the chorizo fat until soft, about 3 minutes. Add the bell pepper and cook for another 3 minutes.Add the peeled tomatoes, smoked paprika, cumin, salt and pepper. Stir everything well and let the sauce simmer gently for 8 to 10 minutes until it has thickened slightly.Stir the crispy chorizo back into the pan. Use a spoon to make 4 small wells in the sauce and crack an egg into each well.Place the pan in the oven for 8 to 10 minutes, until the whites are set but the yolks are still slightly runny. Keep an eye on the pan: everyone has their own preference.Remove the pan from the oven and sprinkle immediately with fresh parsley and, if desired, some chili flakes. Serve with toasted bread.