To combat the Sunday Night Fear in our house, we usually rustle up some comfort food and serve it with a mandatory glass of wine/craft beer or gin. This recipe can easily be made vegetarian by omitting the chorizo, or switching out it out for haloumi (a supermarket-available, semi-hard cheese that doesn’t melt when you cook it, but instead turns golden and crispy. It’s all kinds of yum!).
Baked Eggs, Potatoes and Chorizo
- 500 g baby potatoes
- ½ tspn paprika
- ½ tspn mixed herbs
- 2 cloves garlic
- 1 onion
- 1 tbspn tomato sauce or passata
- ½ tspn cayenne pepper
- ~10 cm chorizo
- 1 handful grated cheese (cheddar/mozzarella)
- 2 eggs
- avocado (optional)
Preheat the oven to 150 °C (fan).
Cut the baby potatoes into bite-size chunks and toss in a baking tray with a dash of olive oil, paprika, herbs and 2 cloves of garlic in their skin. After 20 min, stir the potatoes around to ensure even roasting, and remove the garlic. Cook for a further 10-15 min, until the potatoes are cooked through.
Chop the chorizo into rounds and fry until crisp. (If you’re using halloumi, chop as much as you like into small pieces and gently fry).
Gently brown some onions on a medium heat in a skillet until they are soft. Mash the roasted garlic, and add to the onions with the cayenne pepper and tomato sauce. Simmer for 2 min, then add the chorizo, roasted potatoes and cheese. Mix everything together and create two gaps/wells. Crack the eggs into these gaps and place the skillet in the oven for 8-10 min, or until the egg whites have just set.
Serve topped with some sliced avocado, parsley and freshly cracked pepper.
Tag @thecorkfork on Instagram if you try this dish at home.