Chorizo and Spanish baked eggs

Posted: Mar 31 2021

Baked eggs

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share a delicious baked eggs recipe.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1 tablespoon olive oil
  • 1 chorizo sausage, sliced thinly
  • 3 spring onions, green stems reserved
  • ½ carrot, diced
  • 1 celery stalk, finely sliced
  • 3 cloves garlic, finely sliced
  • 1 tablespoon smoked paprika
  • 1 tablespoon fennel seeds
  • 400g jar tomato passata
  • 400g can kidney beans, rinsed and drained
  • 4 eggs
  • 20g parmesan cheese, grated
  • ¼ bunch parsley, leaves picked, to serve
  • Toasted ciabatta or your favourite bread, to serve


  1. Preheat oven to 210°C. Heat the olive oil in a large frying pan over medium heat. Fry chorizo until golden, then add onion, carrot, celery and garlic. Cook until spring onion softens.
  2. Stir in paprika, fennel seeds and then add tomato passata. Simmer for 10-15 minutes or until thickened and slightly darker in colour. Stir in beans.
  3. Transfer mixture to an oven-proof dish. Make four divots in the mixture and crack an egg into each. Transfer dish to the oven and bake for 12-18 minutes or until eggs are just set.
  4. Top with grated parmesan and parsley leaves then serve with toasted ciabatta.

Cooking Tip: This recipe makes for an easy make-ahead breakfast, lunch or dinner. Have the tomato mixture cooked, so when you’re ready to eat all you need to do is add the eggs and bake.

Nutrition Tip: Eggs are a great source of protein, as well as omega-3 fatty acids, vitamin D and choline.

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Posted: Mar 31 2021


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