Tomato and spicy sausage baked eggs with cornbread recipe | delicious. magazine

Ingredients

• For the cornbread
• 40g butter, melted, plus extra for greasing
• 200g plain flour
• 150g cornmeal
• 2 tsp baking powder
• 2 green chillies, deseeded and finely chopped
• 2 tbsp grated mature Cheddar
• 2 large eggs
• 150ml milk
• For the eggs
• 2 tbsp olive oil
• 1 large red onion, roughly chopped
• 150g spicy chorizo, roughly chopped
• 1 red pepper, deseeded and chopped
• 2 x 400g cans chopped tomatoes
• 4 large eggs
• ½ mild green chilli, deseeded and chopped, to serve (optional)