Baked Eggs with Chorizo, Tomato and Mushroom
I woke up early one morning and decided I’d rather make bread than head out and buy it. I found a great recipe online for Spanish rustic bread that was very easy to make, and didn’t take forever. I know, it’s weird, but it’s just what I do.
- 3-4 eggs
- 1 can of tomatoes
- 2 chorizo sausages, sliced
- 1/4 cup chopped thyme and rosemary
- 1 portobello mushroom, sliced
- 1/2 cup water
- Olive oil, salt and pepper
Get an oven-proof skillet hot and add a few tablespoons of olive oil. Brown the chorizo and set aside.
Add the mushroom, herbs, salt and pepper. Saute for a few minutes before adding the the tomato and water. Cook down for 5 minutes before mixing in the chorizo, creating some small holes and cracking the eggs in.
Bake in a hot oven (200C / 375F) for about 7 minutes.