Spanish-Style Baked Eggs

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(Recipe ID: 540)

Serves 1

Preparation time: 15 minutes

Source: Vito De Carolis

Hearty way to start the day, Spanish style.

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

2 Shallots, finely sliced
1 clove Garlic, crushed
1 ounce Sliced Spanish chorizo sausage
1 Fresh red chili, finely chopped (or 2 teaspoons Ferri dal 1905-hot peperoncino flakes *
6 tablespoons Extra Virgin Olive Oil *
10 Capers *
1 tablespoon Sherry vinegar
1 cup Plum tomatoes, peeled, seeded and chopped
1 cup Plum tomatoes, peeled, seeded and chopped
2 tablespoons Flat leaf parsley, chopped
Fine sea salt, and black peppercorn, freshly ground to taste *
2 Eggs

Preheat oven to 325 degrees.
In a frying pan, sauté shallots, garlic, chorizo, and chili in the Extra Virgin Olive Oil for 2 minutes.
Add capers and Sherry vinegar, and simmer for 1 minute.
Add chopped tomatoes and parsley, bring to a boil, and adjust the seasoning with salt and peppercorn.
Pour the sauce into a small ovenproof dish.
Gently crack the eggs into the sauce, cover with foil, and place in the oven for 3 minutes.
Serve immediately.

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.