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Gypsy Eggs

Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch dish. Top with crispy Parma ham and Parmesan for ultimate indulgence.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 110g
    Cooking chorizo, finely chopped
  • 2
    Shallots, finely chopped
  • 1
    Clove garlic, finely chopped
  • 2 tsp
    Vinegar
  • 300g
    Chunky passata
  • 15g
    Kale, stems removed, roughly chopped
  • 75g
    Cooked cannellini beans (tinned is fine)
  • 8
    Eggs
  • 4
    Bread slices
  • -
    Olive oil, for drizzling
  • 100g
    Parma ham
  • 20g
    Basil or wild garlic, finely chopped
  • Handful
    Freshly grated Parmesan
  • -
    Salt and freshly ground black pepper
  • Sprig
    Basil, to serve

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  2. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release it's oil, add the shallot and garlic and cook for 2–3 minutes.
  3. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened.
  4. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper.
  5. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny.
  6. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.
  7. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.