Baked Eggs with Chorizo and Roast Potatoes
By OcadoLife
Published on 10 March 2022
As good for brunch
as they are for dinner, these Baked Eggs with Chorizo and Roast Potatoes are a
real feast – the Mediterranean-inspired combination of potatoes, onion, spicy chorizo
and tangy feta cheese is addictive. Created by Rukmini Iyer, author of the
bestselling The Roasting Tin series of cookbooks, the dish is easy to
scale up if you want to cook for more people and needs just a simple crisp
green salad on the side. Looking for more savoury traybake recipes? We’ve got you covered.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 400 g of floury potatoes, cut into 1.5cm chunks
- 400 g of sweet potatoes, cut into 1.5cm chunks
- 3 onions, roughly chopped
- 2 tbsp of olive oil
- 1 chorizo ring, cut into 1cm slices (make sure it’s ready to eat rather than raw)
- 200 ml of crème fraiche
- 4 free-range eggs
- 150 g of feta, crumbled (optional)
- 1 large handful of flat-leaf parsley, finely chopped, to serve
- 1 tsp of sea salt flakes
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tip the potatoes, sweet potatoes, chopped onions, olive oil and sea salt flakes into a large roasting tin (or 2 smaller ones if you prefer), mix together well, then place in the oven to bake for 30 mins.Step 2
Reduce the heat to 160°C/140°C fan/gas 3. Add the sliced chorizo and crème fraiche to the tin and mix well. Make 4 indentations in the mixture and crack an egg into each. Scatter over the feta, if using, then return to the oven for a further 10-15 mins until the eggs are cooked to your liking. Remove from the oven, scatter over the flat-leaf parsley and finish with some ground black pepper; serve with a crisp green salad.