It's amazing how some pantry staples can create an epic dish like my chorizo baked eggs. Inspired by the Middle Eastern Shakshouka, this dish is A+ on flavour.
Ingredients 13
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Method 3
Preheat the oven to 180°C (160°C fan-forced). Place a non-stick frypan over a medium heat and add the , , , and . Sauté until the chorizo starts to turn golden and the onion softens. Stir in the , , , canned and .
Gently simmer for 10 minutes then stir in the . Continue to simmer for another 5 minutes or until the kale has wilted slightly. Divide the mixture between four 250ml ramekins and make a well in the centre of each. Crack an into the well while the mixture is still hot.
Place the ramekins on a baking tray and bake for 8 minutes or until have cooked to your liking. Season to taste, and serve immediately with the warmed .
Jacob Food's tips
This recipe can be more of a "choose your own adventure" when it comes to the fillings. If you don't have chorizo, you can use bacon. If you're a vegetarian just omit the meat and add more beans.
