Name: Baked Eggs with Chorizo
Prep time: 10 min
Cook time: 30 min
Ingredients: 20ml olive oil; 1/2 chorizo sausage, finely sliced; 1/2 red onion, finely sliced; 400g can ARDMONA Crushed Tomatoes; 2 teaspoons sherry vinegar; 2 teaspoons oregano leaves, chopped; Salt flakes and freshly ground black pepper, to taste; 4 eggs; 1/4 teaspoon smoked paprika; Thick chunky toast, to serve

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Pre-heat oven to 180°C. Heat oil in a small frying pan over medium heat. Add chorizo and cook until crisp, remove and drain on paper towel
Add onion to pan and cook for 2-3 minutes until softened. Stir in tomatoes, vinegar and oregano
Return chorizo to the pan and bring to the boil, reduce heat to a simmer and cook for 2-3 minutes until liquid has reduced. Season to taste
Divide tomato mixture between individual serving dishes, make a hollow with the back of a spoon and crack two eggs into each. Bake for 18-20 minutes until whites are cooked and yolks still runny
Serve sprinkled with paprika and accompany with thick toast

Pre-heat oven to 180°C. Heat oil in a small frying pan over medium heat. Add chorizo and cook until crisp, remove and drain on paper towel
Add onion to pan and cook for 2-3 minutes until softened. Stir in tomatoes, vinegar and oregano
Return chorizo to the pan and bring to the boil, reduce heat to a simmer and cook for 2-3 minutes until liquid has reduced. Season to taste
Divide tomato mixture between individual serving dishes, make a hollow with the back of a spoon and crack two eggs into each. Bake for 18-20 minutes until whites are cooked and yolks still runny
Serve sprinkled with paprika and accompany with thick toast

Pre-heat oven to 180°C. Heat oil in a small frying pan over medium heat. Add chorizo and cook until crisp, remove and drain on paper towel
Add onion to pan and cook for 2-3 minutes until softened. Stir in tomatoes, vinegar and oregano
Return chorizo to the pan and bring to the boil, reduce heat to a simmer and cook for 2-3 minutes until liquid has reduced. Season to taste
Divide tomato mixture between individual serving dishes, make a hollow with the back of a spoon and crack two eggs into each. Bake for 18-20 minutes until whites are cooked and yolks still runny
Serve sprinkled with paprika and accompany with thick toast