These baked eggs are a quick, midweek dish built on a rich tomato sugo with chorizo and chilli. Inspired by shakshuka and eggs in purgatory, it’s a simple oven-baked version designed for speed, with toasted focaccia on the side for dipping.
Category
Breakfast
Servings
4
Prep time
10 minutes
Cook time
20 minutes
These baked eggs are a quick, midweek dish built on a rich tomato sugo with chorizo and chilli. Inspired by shakshuka and eggs in purgatory, it’s a simple oven-baked version designed for speed, with toasted focaccia on the side for dipping.
Ingredients
- 1 tbsp olive oil
- 2 chorizo sausages, diced
- ¼ tsp chilli flakes
- 750ml (3 cups) Sugo
- 8 eggs
- toasted focaccia bread, to serve
Directions
Preheat the oven to 180°C (356°F).
- Heat the oil in a large saucier or saucepan over medium-high heat.
- Add the chorizo and chilli flakes, cook for 2-3 minutes, stirring, until starting to colour.
- Pour in the sugo and bring to a simmer, stirring.
- Remove the sauce from the heat and divide between 4 oven proof shallow dishes.
- Make 2 wells in the sauce for the eggs, then gently crack 2 eggs into each dish (if your dish only has room for one egg, then just have one in there).
- Place the dishes on a tray and bake in the oven for 10-12 minutes, until the egg is just set. Set aside for 5-10 minutes to cool a little.
- Serve the baked eggs with toasted focaccia for dipping.
Recipe notes
Cook support
Take care pouring in the sugo to the hot pan as it can easily splatter with the heat.
Substitutions
You could use bacon, pancetta or even a kransky sausage in this dish instead of the chorizo, if you don’t have one on hand.
Storage
You can transfer any leftovers fro
