Chorizo & Pepper Egg Bake

• Chorizo(300 g)
• Eggs(8)
• Potato(2)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Canned tomatoes(400 g)
• Tomato paste(1 tbsp)
• Cheddar cheese(120 g)
• Olive oil(1 tbsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 200°C. Dice {Potato}, chop {Bell pepper} and {Onion}, and finely chop {Garlic}. Remove any casing from {Chorizo} and break it into rough bite-size pieces.

   ~15 min

2. 2

   Heat {Olive oil} in a large ovenproof skillet or baking dish on the hob. Add {Chorizo} and cook until it releases its orange oil and starts to brown lightly. Stir in {Onion}, {Bell pepper}, and {Potato}, then cook until the vegetables begin to soften.

   ~10 min

3. 3

   Add {Garlic}, {Tomato paste}, {Smoked paprika}, and {Oregano}. Cook for 1 minute, then stir in {Canned tomatoes}, {Salt}, and {Black pepper}. Simmer until the potatoes are nearly tender and the sauce thickens enough to hold the vegetables in an even layer.

   ~10 min

4. 4

   Take the pan off the heat. Make 8 small wells in the mixture and crack in {Eggs}. Scatter over {Cheddar cheese} and bake until the egg whites are set and the cheese is melted and golden at the edges.

   ~18 min

5. 5

   Scatter over {Fresh parsley} if using, then scoop into bowls and serve while hot.

   ~0 min