Chorizo Chipolata Baked Eggs

Published 1st January, 2019

Cuisine: Spanish / Australian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 8 Barossa Fine Foods Chorizo Chipolatas
  • 4 Eggs
  • Cherry tomatoes
  • 1 tbls Olive oil
  • 1 small Red Capsicum, deseeded & chopped
  • ½ Small brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 400 gm (can) Butter Beans
  • 400 gm (can) Diced Tomatoes
  • 3 Sprigs Thyme
  • Sea Salt & Black Pepper


  1. Remove the skins from the chipolatas & break into 2 cm pieces, heat a heavy based pot over a medium heat.
  2. Sauté the chorizo in the olive oil until browned, add the onions & garlic and cook for 2 minutes.
  3. Add the chopped tomatoes, butter beans & thyme. Season with sea salt & black pepper, simmer over a medium heat for 5-7 minutes or until the sauce has thickened a little.
  4. Preheat oven to 200℃, divide the chorizo mixture (while still hot) between 4 ramekins or small serving dishes.
  5. Make a well in the centre of each dish and crack an egg into the centre & place 2 cherry tomatoes on each dish (not on the egg)
  6. Place dishes on a tray & place into the oven for 10-12 minutes, a little longer if you like your eggs more cooked.
  7. Remove the dishes from the oven & sprinkle with extra thyme and serve with chargrilled chiabata loaf