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 Baked Eggs with Chorizo and Roast Potatoes

Baked Eggs with Chorizo and Roast Potatoes

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.

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  • 400g floury potatoes, cut into 1.5cm chunks
  • 400g sweet potatoes, cut into 1.5cm chunks
  • 3 onions, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1 chorizo ring, cut into 1cm slices (make sure it’s ready to eat rather than raw)
  • 200ml crème fraiche
  • 4 free-range eggs
  • 150g feta, crumbled (optional)
  • 1 large handful of flat-leaf parsley, finely chopped, to serve


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.

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