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Baked Eggs with Chorizo and Roast Potatoes

By OcadoLife
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.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

2 steps

  1. 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.

  2. 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.