Spicy Baked Breakfast Eggs with Jeremy’s Chorizo

Ingredients

Cooks in:35-40 minutes        Serves:6

• 2 Tbsp olive oil
• 2 red onions, peeled and roughly chopped
• 2 large red peppers, cored and roughly chopped
• 1 x 200g chorizo sausage, or similar, sliced
• 2 sprigs fresh thyme


• 1 sprig fresh rosemary
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp sweet paprika
• 1 red chilli, de-seeded and finely chopped
• 

2 good handfuls fresh cherry or rosa tomatoes, left whole
• 1 tsp sugar
• 1 Tbsp Balsamic vinegar
• 1 clove garlic, peeled and finely chopped
• Freshly ground black pepper
• A handful of chopped fresh basil and parsley leaves
• 6 eggs
• 250g feta cheese, goat's milk cheese or brie

What to do

1. Preheat the oven to 180ºC. Heat the oil in a large pan (preferably ovenproof). Add the onion, red pepper, sausage, thyme, rosemary, spices and chilli and a pinch of salt and fry, over a medium heat, for five minutes, or until the vegetables have softened.

2. Drain off any excess fat. Add the tomatoes, sugar and vinegar, turn up the heat, and cook, uncovered, at a brisk bubble for 5 minutes, or until the tomatoes are starting to blister. Season with freshly ground black pepper, and more salt if needed.

3. If your pan is not ovenproof, at this stage pour the mixture into a large dish with a lid (or one that can be covered with tin foil). Make six 'wells' in the mixture. Break an egg into each well. Break the cheese into cubes and arrange around the eggs.

4. Cover the dish with lid or foil and bake for 10-18 minutes, depending on how you like your eggs done. Scatter over the basil and parsley and serve hot, with toast or chunks of fresh bread.

Notes
Thanks again to my foodie friend Jeremy Freemantle from Prince Albert, for yours and Di's generosity and hospitality (and ridiculously delicious food) during our visit. Jeremy, your endless wealth of knowledge is so inspiring.

Jeremy's Real Food Company is very a special place, offering beautiful artisan produce and amazing food. The Chorizo he kindly gave us for this dish was AMAZING, and I made sure that I got an extra stash to take home.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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