Baked eggs with chorizo, potatoes and basil pesto

Baked eggs with chorizo, potatoes and basil pesto

By
From
Have You Eaten
Serves
2
Photographer
Billy Law

This Mexican breakfast is the best cure for a hangover. This is my version of huevos rancheros (literally meaning ‘ranched eggs’), which traditionally is served on a tortilla and usually consists of eggs in a chilli-tomato sauce, and is sometimes served with fried potatoes (patatas bravas) on the side. But I prefer to keep it simple and throw everything into the same pan and then bake it in the oven. Make sure you have plenty of toast to mop up all the sauce.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 large sebago potato, peeled and cut into 1.5 cm cubes
1 chorizo sausage, sliced
1 garlic clove, crushed
1/2 onion, finely chopped
400g tinned chopped tomatoes
1 teaspoon smoked paprika
salt and pepper
4 free-range eggs
2 tablespoons Basil pesto
4 slices sourdough, toasted

Method

  1. Preheat the oven to 220°C. Heat the olive oil in a non-stick frying pan over medium heat and fry the potato cubes until golden brown with crispy edges. Add the chorizo and fry until a little charred on both sides. Add the garlic and onion and cook for a further minute until the onion is soft and translucent.
  2. Add the tomatoes and smoked paprika, season with salt and pepper, and cook for 5–8 minutes, or until the sauce has reduced but is still a little sloppy. Divide the tomato and chorizo mixture between 2 small baking dishes.
  3. Make two dents in the tomato mixture in each dish, then crack the eggs and gently drop them into each hole. Bake in the oven for 10 minutes, or until the eggs are just cooked through. Season with more salt and pepper, and serve with a big dollop of pesto on top, and with the toasted sourdough.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
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