It appears that you are not using the latest version of Internet Explorer. Please update to the latest of Internet Explorer to view this page properly. Please click here to update.
Articles Lifestyle Chorizo sausage and Spanish baked eggs
  • Happy members that stay
  • Big Benefits
  • Not for Profit
  • Covered Australia-wide

Chorizo and Spanish baked eggs

spanish baked eggs

Serves: 4
Prep time: 10 minutes
Cooking 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.

Looking for generous health insurance

Recipe thanks to Sprout Health Studio

Other articles you might like