Fridge Friend Recipes
Spicy Chorizo and Tomato Sauce Baked Eggs recipe
A bold, savoury traybake of eggs nestled in a rich tomato and chilli sauce with smoky chorizo. Served bubbling hot, it makes a satisfying brunch or light supper with plenty of colour and heat.
30 min · Easy · Middle Eastern-inspired Jump to method
Ingredients
- 4 Eggs
- 120g Chorizo
- 300g Tomato Sauce
- 3 tbsp Hot Salsa
- 1 tbsp Hot Chilli Sauce
| Nutrition | Per serving |
|---|---|
| Calories | 414 kcal |
| Protein | 18.5 g |
| Carbohydrates | 12 g |
| Fat | 30 g |
| Saturated fat | 10 g |
| Fibre | 3.5 g |
| Sugar | 8 g |
| Sodium | 1270 mg |
Why this works
A protein-rich, savoury baked egg dish that is quite high in fat, saturated fat and sodium, mainly due to the chorizo and sauces.
High-quality protein. Eggs provide complete protein plus vitamin B12 and selenium, supporting muscle maintenance and energy metabolism.
Tomato-based antioxidants. Tomato sauce and salsa contribute lycopene and vitamin C, which may support heart health and immune function.
Sodium and saturated fat concern. Chorizo and chilli sauces are likely to make this dish relatively high in salt and saturated fat, so it may not suit those limiting either.
Method
- Heat a frying pan over a medium heat and cook the chorizo until it releases its oils and starts to crisp at the edges.
- Add the tomato sauce, hot salsa and hot chilli sauce, then simmer for 5–7 minutes until slightly thickened and well combined.
- Make 2 small wells in the sauce and carefully crack in the eggs.
- Cover with a lid and cook gently for 4–6 minutes, until the whites are set and the yolks are cooked to your liking.
- Serve immediately while hot, spooning the spicy sauce over the eggs.
Prefer the classic version? Quick Tomato-Baked Eggs
Other Chorizo Recipes
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