Baked Eggs with Chorizo

I don't know if this dish falls into the category of having breakfast for dinner....or having dinner for breakfast....but either way I have been keen to try making it for ages and Mr B and I were so impressed! We love our eggs runny and these eggs were just perfect for dipping your buttery toast into and then using the rest of your toast to wipe the bowl clean!

Baked Eggs with Chorizo 
Serves 2

2 eggs
2 heaped tablespoons of tomato paste
400g tin of diced tomatoes
50g of sliced chorizo
1 small onion diced
1-2 tspns of crushed garlic (depending on how much you love your garlic!)
1 tspn of wet herbs such as oregano
1-2 tspns of smoked paprika
Salt and Pepper to season
2 Turkish Pide Rolls and Butter to serve

Pre-heat oven to 180C

In a lightly greased fry pan over medium heat, cook the onion and chorizo for 5-7 mins or until onion is softened.

Add the diced tomatoes, tomato paste, garlic, herbs and paprika. Season with salt and pepper and simmer for 10 mins.

Spoon the mixture into two ramekins. Using the bake of a spoon make a hollow in the centre of each one and crack an egg into it.

Place the ramekins onto a baking tray and cook for 12-15 mins (if you like your eggs runny) and 20 mins if you like them solid!

When your eggs are nearly ready to come out of the oven, slice each roll in half and toast. Butter and cut into little portions perfect for dunking!

There was absolute silence around the table while we ate this...aside from the 'oh my god this is delicious' and 'yuuuuuuuuuummmmm' and the excited giggles of two people dunking their buttery bread into gooey eggs - plus there is just so much you can do with this dish, if you want it vegetarian just replace the chorizo with a small tin of chickpeas or kidney beans, you could add some celery, you could mix up the spices and the herbs - the possibilities are endless!

Have a fantastic weekend!!

Mrs B xx