Red pepper baked eggs

Red pepper baked eggs

Posh Eggs
40 mins
Louise Hagger

Colourful, savoury and comforting, this dish has started popping up on menus everywhere because it’s so easy yet so incredibly delicious.


Quantity Ingredient
1 tablespoon olive oil
225g chorizo, thickly sliced on a angle
1 large onion, thickly sliced
1 teaspoon fennel seeds
3 red peppers, halved, deseeded and thickly sliced
2 garlic cloves, crushed
2 x 400 g tins chopped tomatoes
1 tablespoon tomato puree
1 tablespoon sherry vinegar
4 eggs
handful parsley leaves
bread and greek yoghurt, to serve


  1. Heat the oil over a medium heat in a large frying pan, add the chorizo and cook, stirring every so often, until the chorizo has released its lovely red oil, is cooked through and starting to crisp in places – about 5 minutes. Remove using a slotted spoon and set aside, leaving the oil in the pan.
  2. Throw in the sliced onions, and fennel seeds and cook for 8 mins or so, until the onion has softened, adding the peppers after 2 or 3 minutes. Stir through the garlic and cook for another 1 minute. Tip in the tomatoes, and purée. Season, stir and bring to a simmer. Cook gently for 10 minutes, until thickened. Stir in the vinegar, taste and add a little sugar if needed. Using a spoon make four indents in the tomato sauce to hold the eggs, then crack them into the pan. Cover and simmer over a very low heat for 8–10 minutes, until the whites are set.
  3. When the eggs are cooked, remove the lid and leave to cool a little. Scatter over the parsley and serve with lots of bread and dollops of greek yoghurt.
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