Chorizo and Egg Bake

By The Nosh Team -Posted on 10th Oct 2012  

Recipe info

Cost: £1.25 / PERSON

Serves: 4

Ease: ***

Prep Time: 25 mins

Cook Time: 30 mins


  • 2 tablespoons olive oil
  • 100g packet pancetta lardons
  • 4 small chorizo sausages, sliced
  • 1 onion, sliced
  • 1⁄4 mug water
  • 6 mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 1 yellow pepper, chopped
  • 400g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 2 tablespoons fresh parsley, chopped
  • 6–8 large eggs
  • 2 slices wholemeal bread, buttered and cut into small squares

  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease a large casserole dish.
  2. Heat a little oil in a wok and fry the pancetta and chorizo until they begin to brown. Take out and set to one side.
  3. Add the onions, peppers and garlic to the pan and fry until they begin to brown.
  4. Add the water, mushrooms, tomato purée and the tinned tomatoes. Simmer for 5–6 minutes.
  5. Return the pancetta and chorizo to the pan and add the parsley. Stir in.
  6. Pour into the casserole dish. Make small hollows in the mixture and break the eggs into each. Sprinkle the cubed bread over the top and place in the oven for 25–30 minutes. The eggs should be cooked and the bread crisp.

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