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Pepper, Egg & Chorizo Bake


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Pepper, Egg & Chorizo Bake
Serves 2 dinner portions or 4 lunch portions
1/2 portion = 5 syns

1/2 x 225g chorizo, sliced and quartered
1 medium red onion, chopped
1 red pepper, deseeded and sliced
1 yellow or orange pepper, deseeded and
1 garlic clove, crushed
400g loose tomatoes, (I used mix of cherry and baby
plum) roughly chopped
1/2 level tsp smoked paprika
4 free range eggs
1 finely chopped red chilli (optional)
fry lite

preheat oven to 200'/180'c fan/gas mark 6

Fry chorizo in dry nonstick pan until the fat starts to run out, transfer to a dish and set to one side

add onion to the chorizopan and cook til soft and starting to brown

add peppers and garlidc and cook over a medium heat stirring occassionally for 5 minutes

add the tomatoes and paprika and red chilli (if using) and cook until pulpy and reduced - approx 5 mins

stir in the chorizo, spoon into pyrex dish, make a 4 hollows on the surface for the eggs

break an egg into each hollow, cook for 15-20 mins until whites are cooked and yolk is set

i topped mine with 2xhea of reduced fat cheese before i cooked it

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