Paprika Baked Eggs

If you are bored of your weekend breakfast dishes, or simply fancy trying something new, we have got you covered – give our Paprika Baked Eggs recipe a whirl this Sunday. 
Eggs have many nutritional benefits – they are a great source of Vitamin A, Vitamin D, and Vitamin B12, and also provide Calcium, Vitamin B6, and Magnesium, all of which are vital for a healthy, functioning body.
Not only this, they are also a great source of Omega-3, which help lower blood pressure, Choline, which supports bodily functions such as cell growth and metabolism, and, of course, a great source of protein, too.
Eggs are really nutritious and versatile, so why not trade your boiled egg in for our Paprika Baked Eggs this weekend?
1 onion (diced)
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!


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