There’s nothing quite like a tasty brunch to set you up for the day and there’s nothing quite like this Andalusian baked egg recipe to get the body moving. Perfect for a slow Sunday morning (but a handy and quick recipe for all other times). I love the mix of rich tomatoes with piquant chorizo countered by the deep savoury egg flavour. In this one I’ve used some dried horse meat (trust me it is delicious) but you can use any kind of dried ham or even good quality bacon.
1 tin of chopped tomotoes
paprika (I use hot but any kind will be just as tasty)
dried horse meat
squeeze of lemon juice (optional)
pinch of dried thyme (optional)
Chop the veggies into small cubes (about the size of your little finger nail). Heat some olive oil in a pan and gently fry them until the onion has gone soft. This needs to be a gentle process otherwise the onion will catch and make the sauce bitter.
Mince the garlic and add to the veggies. Give it a couple of minutes, stirring it all round to get the lovely flavours coming together.
Once all the flavours have mingled and everything is cooked, transfer the sauce to an oven-proof dish and crack the eggs on top. Now scatter the cured meats over the eggs and give a good grinding of pepper before popping in the oven for 10 minutes or so. You want the whites cooked and the yolks runny.