Baked Eggs

Method

• 1)

  Start by preheating the oven to 220°C.

• 2)

  Decant a tin of tomatoes into a jar/bowl.

• 3)

  Then slice the fresh-style chorizo nice and thin.

• 4)

  Render the chorizo in an oven-proof pan on a 5 minutes medium/high heat for approx.

• 5)

  While the chorizo is cooking, zest one lemon and chop the flat-leaf parsley nice and fine. Add both the zest and 1 tbsp of the parsley to the tomatoes.

• 6)

  Pop the tomato mix into the pan and give it a good stir.

• 7)

  Immediately add a small handful of your chosen greens.

• 8)

  Once the greens have wilted down nicely (should take a couple of minutes) sprinkle some salt & pepper on top.

• 9)

  Turn the stove off and add approx. 4 dollops of yoghurt.

• 10)

  Using a wooden spoon, make little homes in the tomato mix for each of the eggs.

• 11)

  Then carefully crack the eggs one by one into the pan.

• 12)

  Pop the pan into the oven for approx. 17 minutes or until the eggs are cooked to your liking.

• 13)

  Remove the pan from the oven and sprinkle with some smoked paprika, chopped parsley, a squeeze of lemon and another pinch of salt.

• 14)

  Let the eggs cool down a bit and then serve with some oven-toasted pitas.