Paprika Baked Eggs
120g vegan chorizo
1 yellow pepper (diced)
1 red pepper (diced)
2 cloves of garlic (crushed)
1/2 tsp smoked paprika
400g chopped tomatoes
4 free-range eggs
1/2 bunch chives (chopped)
Preheat the oven to 180°c.
Place the diced onion and chorizo into a cast iron pan and begin to sauté.
Once the onions begin to colour, add the diced peppers, and continue to cook for 4-5 minutes.
Add the garlic and the smoked paprika, cook for 2 minutes then add the tomatoes.
Turn the heat right down and leave to simmer for 10 minutes, stirring occasionally.
Make four wells into the sauce and crack an egg into each.
Place the pan into the preheated oven and leave to cook for 10 minutes, when the whites of the eggs are cooked, but the yolks are still runny.
Scatter over the chives, serve, and enjoy!