Brussels Sprout and Chorizo Baked Eggs | Clarence Court Recipes
A delicious and easy Brussels sprout recipe with smoky chorizo and Burford Brown eggs.
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Cooking tools:
- Pot
- Colander
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Spatula
- Toaster
Ingredients
- Olive oil, for drizzling
- 500g Brussels sprouts, halved
- 300g potatoes, roughly chopped into chunky pieces
- 2 garlic cloves, crushed
- 100g chorizo, roughly chopped
- 50g cavolo nero, leaves stripped from tough stalks and roughly chopped
- 4 Burford Brown eggs
- Pinch of Aleppo pepper
- Small handful of fresh dill, leaves picked
- Lemon wedges, to serve
- Toasted sourdough, to serve
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