Recipe Spotlight: Spanish-Style Baked Eggs

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There’s nothing nicer than something warming for dinner on these chilly winter days. The first go-to for anyone craving a toasty meal is soup, but if you’re like me and soup just isn’t your thing, you might also be constantly on the hunt for different types of cosy winter warmers.

On a trip to Melbourne at the beginning of April, I tried baked eggs for the first time, served in a rich tomato sauce. It was spicy, warming, cosy, and cheesy – ticking all my boxes. As soon as I got home, I went straight to the kitchen, trialling and erroring my way into recreating this meal. After a few attempts, I’ve been able to add another winter staple to my repertoire and that’s what I call a win! 

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I’ve included my favourite version of the recipe below, with an easy alternative to make it vegetarian-friendly too. We obviously can’t make baked eggs vegan, but skipping the eggs, chorizo, and cheese still gives you a divine meal that works great as a side for any Spanish-inspired feast.

Spanish-Style Baked Eggs

Prep Time: 10 mins
Cooking Time: 50 mins
Serves: 4
Requires:
1 x deep skillet or frypan
4 x oven-safe ramekins

Ingredients:

1 x Chorizo sausage, chopped (or soyritzo)
1 onion, sliced
3 minced garlic cloves (or to taste)
1 green capsicum, sliced
¼ cup tomato paste
2 tablespoons red wine
400g tin of cannellini beans (or any white beans), drained
400g tin of tomatoes
¼ cup Worcestershire sauce
½ cup stock
½ cup of green olives (roughly chopped)
1 teaspoon chilli flakes (or to taste)
1 teaspoon paprika
1 teaspoon dried oregano
¾ cup of shredded cheese
4 eggs
Sourdough toast to serve

Keep it accurate with our measuring cups and spoons!

Method:
1. Preheat the oven to 180C fan force. Grease ramekins and set aside.
2. Lightly oil a deep frypan, saucepan, or crockpot and saute the chorizo over medium heat until fragrant and it starts to brown. Add garlic, onion, and capsicum to the pan and cook for another 2-5 minutes until onions are translucent.
3. Mix in tomato paste and cook over medium heat for 1 minute before adding your tin of tomatoes, red wine, cannellini beans, olives, and Worcestershire sauce. Mix well to combine.
4. Add in your stock cube, herbs, spices, salt, and pepper to taste.
5. Lower temperature to a simmer and allow your sauce to thicken for about 5 minutes. You still want it to be saucy.
6. Divide your mixture between your 4 greased ramekins, leaving at least 2cm to the top of the ramekins and make a slight dip in the centre. Crack an egg into dip and top with cheese.
7. Bake in the oven for 12-18 minutes, depending on how runny you like your eggs.
8. Serve hot with toasted sourdough and enjoy!

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Delicious flavour aside, my favourite thing about this dish is how easily adaptable it is. You can add spinach, mushrooms, and even pumpkin or sweet potato to up the veggie intake. You can swap out cannellini beans for kidney beans if they’re a flavour you prefer. For a more Middle Eastern-inspired flavour, swap the spices with cumin and coriander. It’s easy to double or even triple, and the tomato sauce freezes beautifully, allowing you to make it ahead of time — simply defrost, heat up, and bake in your ramekins with your eggs. It really is the perfect meal to warm up you and your family on these chilly winter nights!

Give it a try and let us know how you’ve found it in the comments below or on our Instagram!

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Lucy Fox is a Sydney-based writer of prose, poetry, and digital content currently living on Dharawal land. With a passion for interior design, cooking, and cocktails, you can trust whatever concoction she's coming up with. She holds a BCA (Honours) in Creative Writing and can be found in the Deadset Press, Baby Teeth Arts Journal, The Emma Press, and Imprint Magazine.