Portuguese baked breakfast eggs

Name: Portuguese baked breakfast eggs
Yield: Serves 4
Cuisine: Portuguese
Ingredients: 4 free-range eggs; Salt and freshly ground black pepper; 4 garlic cloves, peeled and crushed; 2 x 400 g cans of good-quality chopped tomatoes, or 1 kg skinned ripe tomatoes; 2 tbsp olive oil, plus extra for drizzling; 150 g cooking chorizo, finely chopped; 1 medium onion, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

I had this dish in Portugal a while back as a starter for dinner, but I think it also makes a great breakfast dish.

Ingredients

2 tbsp olive oil, plus extra for drizzling
150 g cooking chorizo, finely chopped
1

Europe
Portugal
Starter
Dinner
Breakfast
Gluten-free

Method

Heat the olive oil in a heavy-based (preferably oven-proof) saucepan over a low heat, add the chorizo, onion and garlic and gently cook for 6-7 minutes without colouring. Add the tomatoes, season with salt and pepper and simmer gently for 30 minutes, stirring every so often.

Preheat the oven to 180°C/gas mark