I based these baked eggs on shakshuka and eggs in purgatory, but quicker. Rich sugo, chorizo, chilli and eggs baked until just set, served with toasted focaccia for dipping.
Baked Eggs
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Category
Breakfast
Servings
4
Prep time
10 minutes
Cook time
20 minutes
I based these baked eggs on shakshuka and eggs in purgatory, two dishes that cook eggs directly in a tomato sauce, but this version is quicker and built around my homemade sugo with chorizo and chilli. The eggs go straight in and the whole thing bakes in the oven for 10 to 12 minutes. I serve it with toasted focaccia on the side for dipping.
I love this dish because it’s endlessly adaptable. You can swap the chorizo for bacon, pancetta or beans if you want to go vegetarian. I make individual portions in shallow oven dishes so everyone gets their own, but you can also cook it in one large ovenproof pan or dish and let people help themselves at the table. Either way, the method is the same.
Ingredient Notes
Sugo: My homemade sugo is what I use as the base here and it really makes the dish. The depth of flavour you get from a slow-cooked sugo is hard to replicate with store-bought passata, but passata does work fine as a substitute if you haven’t made the sugo. Take care when pouring the sugo into the hot pan as it will splatter, so pour slowly and reduce the heat a little first.
Chorizo: I use fresh chorizo sausages here, diced, rather than the cured sliced kind. The fresh chorizo renders down and releases its paprika-seasoned fat into the sauce, giving it a deep red colour and a smoky flavour base. If you can’t find chorizo, bacon, pancetta or a kransky sausage all work well in its place.
Eggs: Use the freshest eggs you can find. A fresher egg holds its shape better when cracked into the sauce and gives a neater finish in the dish. The yolk should be runny and the white just set after 10 to 12 minutes in the oven. If you prefer a firmer yolk, just leave them in for an extra 2 to 3 minutes.
Equipment
- Large saucier or saucepan
- 4 ovenproof shallow dishes
- Baking tray
- Wooden spoon
- Chopping board and knife
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
Chef Tips
Adding the sugo to the pan
When you pour the sugo into the hot pan it will splatter, so take care. Reduce the heat to medium before adding it and pour it in slowly. Having the lid of the pan nearby is useful so you can use it as a splatter guard if needed. Once it’s in, stir it well and let it come back to a simmer before dividing it between the dishes.
Storage
Transfer any leftovers from the baking dishes to an airtight container and refrigerate for up to 3 days. The eggs will firm up as they cool and won’t be runny when reheated, so this is really best eaten fresh. The sauce on its own keeps well though, so you can make it ahead and just crack the eggs in fresh when you’re ready to bake.
FAQs
What is the difference between this and shakshuka? Shakshuka is a North African and Middle Eastern dish where eggs are poached in a spiced tomato and pepper sauce on the stovetop. Eggs in purgatory is an Italian version, typically with a simpler tomato base. My version is oven-baked rather than stovetop and uses my sugo with chorizo as the base, so it sits somewhere between the two.
Can I make the sauce ahead of time? Yes. The sauce can be made ahead and held at room temperature for up to an hour, or refrigerated for longer. When you’re ready to cook, reheat it gently, divide it between the dishes and crack the eggs in fresh.
Can I make it vegetarian? Yes. Swap the chorizo for a tin of drained cannellini beans and some thinly sliced capsicum. Cook the capsicum in the oil first until softened, then add the chilli flakes and sugo and continue as normal. The beans add protein and make it just as filling.
Can I make it gluten free? Yes, the recipe is gluten free as written. Just swap the toasted focaccia for a gluten free bread or serve with a gluten free wrap instead.
