Another recipe from Trotski & Ash I’ve been wanting to try for a while are these baked eggs, apparently an excellent hangover salve. This morning I had no such hangover, but the miserable, rainy weather provided the perfect excuse for a warm breakfast. After a damp walk downtown to get the weekend papers and some fresh bread from the bakery, it was lovely to get to work in the kitchen with a cup of tea, the pre-heating oven and spices in the air warming the apartment in no time. My chef friend had snuck me a couple of chorizo sausages from his kitchen (cue many inappropriate jokes) and I thought that would make a nice addition, so I added some to the sauce. This dish works best if you have a frypan/skillet or pot that can go from the stovetop to the oven; or would be super cute in individual ramekins.
- 1 onion, chopped
- olive oil
- chorizo (optional)
- garlic clove, minced
- 3 tsp paprika
- 1 tin diced tomatoes
- 1/2 cup passata
- 1-2 eggs per person
- fresh coriander & parsley
- salt & pepper
- Fry the onion in a little oil until translucent, with some chopped chorizo if that’s your fancy (in which case you shouldn’t need much extra oil at all).
- Add garlic and cook a further few minutes before adding the paprika and stirring it through.
- Add tomatoes and passata, season to taste and let the sauce simmer down at a low heat for 15 minutes or so. I put in some chopped coriander and parsley at this stage too.
- Make little wells in the sauce and crack an egg into each. This I found a little tricky, perhaps my sauce was too runny. It’s breakfast though, not brain surgery, so mess comes with the territory. You want a bit of sauce under the eggs anyway. Cook on the stovetop a few minutes, until you see the whites start to cook at the bottom.
- Transfer the pan to the over and bake until the eggs are cooked as you like them. Mine were in the oven about 12-15 minutes and they were a little too firm… I think these would be glorious with runny yolks to dip your toast into and mix with the sauce.
- Serve with buttery toast and some roughly chopped fresh herbs on top.