Sunday, 9 October 2011

BAKED EGGS WITH CHORIZO & SPINACH

To make the idea of getting up at 6am for the Ireland -V- Wales rugby match yesterday morning, I decided a nice brekkie would be essential to ease us into the day that early! I got my inspiration for this dish from the delicious breakfasts my Mum and I used to sneakily have after our yoga classes in Sydney! The Andrew Boy Charlton Yoga Centre & outdoor pool is the most amazing tranquil place in the centre of the city. I have never been anywhere like it. The views are stunning from the café here, check out the photo below!

Anyway back to the food, I hope you enjoy this and leave any comments you like, good or bad!!:-)

Serves: 2 Prep: 5 mins Cook: 10 -12 mins

Ingredients:
1 tbsp olive oil
1 clove garlic, finely chopped
3 tomatoes, chopped
pinch salt & pepper
1/2 tsp cumin
handful of spinach
chorizo, sliced
2 eggs
1 bunch of parsley chopped

Method:
Preheat oven to 200C/190C Fan.

Heat a small amount of olive oil in a frying pan, add the garlic and cook on a medium heat for 1-2mins.

Add the tomatoes, salt, pepper and cumin. Cover with a lid, reduce the heat and cook for 5minutes.

Add the spinach and continue to cook for 1-2 mins uncovered, until the spinach has begun to wilt.

Spoon into 2 mini baking dishes or ramekins and add the sliced chorizo.

Make a hole in the centre and break the eggs into the middle.

Season with salt and pepper and place in the oven.

Bake for 10 - 12 minutes until the eggs are cooked to your liking.

Serve with a sprinkle of parsley on top and some sourdough toast or fresh baguette for dipping!


The view from Andrew Boy Charlton Centre!


2 comments:

  1. Thanks! Glad you like it :-) Hope you continue following. I'll check out you're site :-)

    ReplyDelete