Chorizo & Eggs in Pepper & Chilli Tomato Sauce
These quick and easy baked eggs with smoky chorizo are wonderful served for brunch alongside crusty, grilled ciabatta. Top with fresh herbs and dollops of Sabato garlic aioli and dill and almond...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Cooking tools:
- Grill pan
- Oven
- Stove
- Skillet
- Baking dish
- Spoon
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 2 Tbsp extra virgin olive oil (EVO)
- 190g Martinez chorizo extra, thinly sliced
- 530g jar Sabato sweet pepper and chilli pasta sauce
- 4 free-range eggs
- Salt
- freshly ground black pepper
- Sabato dill and almond pesto, to serve
- Sabato aioli, to serve
- 3 Tbsp torn fresh mint
- 3 Tbsp chopped fresh Italian parsley
- Grilled sliced ciabatta, to serve
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