Chorizo & Eggplant Baked Eggs

Chorizo & Eggplant Baked Eggs

Chorizo & Eggplant Baked Eggs, sound good to you? Brunch is my favourite meal. I love going out for long leisurely brunches but sadly, with young kids, those days are few and far between!  All is not lost though when we can bring the cafe home. We have a friend staying with us at the moment and he keeps bringing us delights from gourmet deli’s, chorizo was his latest offering which got me thinking what to do with it?

We often cook chorizo up on the barbie with some haloumi to enjoy while waiting for the main meal to cook, this Chicken, Chorizo & Rosemary Risotto is always a winner too but I especially like it with baked eggs. How about you? I have a couple of versions of baked egg recipes on the blog Shakushuka &  Baked Eggs, Chorizo & Cannelli Beans but as I also had a random eggplant (aubergine) in the fridge I thought I’d try a Chorizo and Eggplant Baked Egg version and so that’s what I’m sharing today!

Chorizo & Eggplant Baked Eggs

Like any yummy baked eggs they are great for breakfast, lunch or dinner, whenever floats your boat!  It’s also gluten free, sugar free, grain free, low carb, healthy fats etc etc so ticks a lot of boxes on the healthy eating front too without even trying!

Chorizo & Eggplant Baked Eggs

Ingredients

  • 1 large eggplant, quarter length ways and then thinly sliced and salted
  • 1/2 capsicum, roasted with skin removed (can buy a marinated one or just bake for 20 minutes with some oil and then put in a glass bowl to "sweat" the skin off, remove skin and chop into bite sized pieces)
  • 2 small or 1 large chorizo, thinly sliced
  • 800 g crushed tinned tomatoes
  • 1 Tbsp olive oil
  • 1 tsp harissa
  • 5 - 6 eggs
  • parsley to garnish

Instructions

  1. Preheat oven to 200 C.
  2. Heat the oil in a fry pan and cook eggplant until softened
  3. Add the chorizo and cook through
  4. Add the tomatoes, capsicum and harissa, stir to combine
  5. Transfer into an oven proof dish and spread out. Make little wells and crack the eggs into them.
  6. Cover the dish with a lid or foil and bake in the oven for around 20 minutes or until the eggs are cooked through to your liking.
  7. Remove from oven, sprinkle with parsley & serve
  8. Enjoy!
http://www.boiledeggsandsoldiers.com/2017/03/chorizo-eggplant-baked-eggs/

Chorizo & Eggplant Baked Eggs

Are you into Chorizo? Eggplant? Baked Eggs? What’s your favourite meal of the day? 

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2 comments on “Chorizo & Eggplant Baked Eggs

  1. Sammie @ The Annoyed Thyroid
    March 9, 2017 at 10:36 am

    Yum! I love chorizo, I love beans and I love eggs! And this recipe has them all! I would eat this for breakfast, lunch or brinner – I think my favourite meal would be which ever one this was being served at!

    • Vicki
      March 9, 2017 at 4:47 pm

      Brinner is a good one! x

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