Baked Eggs with Spicy Chorizo - Eat Love Share

Baked Eggs with Spicy Chorizo

By on September 17, 2015



  • 2 fresh spicy chorizo
  • 4 tbsp Chris’ Traditional Corn Relish Dip
  • 4 large fleshy green olives
  • 1 preserved lemon quartered
  • 4 cherry tomatoes halved
  • 200gm Chris’ Avocado Dip
  • 1⁄4 cup flat leaf parsley finely torn
  • 4 55gm free range eggs
  • 4 sprigs coriander
  • Turkish bread toasted and cut into wedges


  • Preheat oven to 180° Celcius
  • In four ovenproof terracotta baking dishes, spoon a tablespoon of Chris’ Traditional Corn Relish into each dish using the back of the spoon to make a small hollow
  • Evenly distribute the olives, tomato and lemon around the Corn Relish.
  • Add the Avocado dip, crumble the chorizo into the dishes and add finely torn parsley
  • Crack the eggs into the dishes and place on a baking tray and into the oven for 15 minutes or until the egg white is just set and the yolk is runny
  • While the eggs are in the oven, toast the turkish bread and slice into triangular wedges
  • When the eggs are cooked, garnish with fresh coriander and serve immediately