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Baked Spaghetti with Chorizo, Pepper, Eggs and Mozzarella

Baked Spaghetti with Chorizo, Pepper, Eggs & Mozzarella

Brought to you by: OcadoLife
    2 serving
4.8 11 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

There's something so appealing about serving up individual dishes, straight from the oven to the table. Looking for more pasta recipes? Look no further.
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  • 250g spaghetti
  • 130g chorizo picante , skin removed and chopped
  • 7 vine tomatoes , quartered, deseeded and chopped
  • 1 Romano pepper , deseeded and cut into strips
  • 200g mozzarella , drained and torn into pieces
  • 100ml chicken stock
  • 2 eggs
  • 1 clove garlic, grated
  • 5 tbsp extra virgin olive oil , plus extra to drizzle
  • 4 bay leaves , fresh
  • 1 tsp smoked paprika
  • 15g fresh oregano , chopped
  • 1 large handful pecorino, (or parmesan) to finish


Step 1

Preheat the oven to 200C/180C Fan/Gas 6 and bring a saucepan of water to the boil ready for the spaghetti. Heat the olive oil in a heavy-based frying pan, then add the garlic, bay leaves, tomatoes and pepper. Season, cover and saute over a low heat for 6-8 minutes.

Step 2

Uncover, turn up the heat and add the chorizo, paprika, and most of the oregano, sauteing for 3 minutes. Add the stock, stir, then remove from the heat.

Step 3

Cook the spaghetti in the pan of boiling water until al dente (6-7 minutes, depending on the brand). Drain and add to the sauteed mixture. Toss everything together nicely and spoon into two small ovenproof dishes. Make a well in the middle of each dish, gently crack an egg into the centre and pop the dishes in the oven. Cook for 12 minutes, or until the eggs are done to your liking.

Step 4

Remove from the oven and top with the mozzarella, some black pepper, a drizzle of olive oil, the remaining oregano and the pecorino, if you're using it.

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