Tomato and spicy sausage baked eggs with cornbread recipe
Mouthwatering baked eggs with spicy sausage and tomatoes, served on cornbread—easy, filling, and under £5 per serving. Perfect for brunch.
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Cooking tools:
- Roasting pan
- Skillet
- Oven
- Kitchen scale
- Mixing bowl
- Spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Kitchen timer
Ingredients
- 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
- 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)
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