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Baked Moroccan Eggs with Chorizo, Tomato Sugo and Crusty Bread


Spice up Mum’s day with scrumptious chorizo, rich tomato sugo and fresh crusty bread in Chef Iain lawless’ baked Moroccan eggs recipe. 


2 eggs

1 chorizo sausage (sliced)

½ onion (chopped)

2 garlic cloves (minced)

½ teaspoon sweet paprika

½ teaspoon ground cumin

1 teaspoon ground coriander

Pinch of ground cinnamon

400g of crushed tomatoes (canned)

1 red capsicum (finely sliced)

Salt and freshly ground black pepper

Vegetable oil (for frying)

Optional: fresh coriander and hot sauce.



Preheat oven to 180 degrees. Lightly grease an oven proof dish. 

Into the saucepan (on low heat) add vegetable oil, onions, garlic and chorizo. Cook for five minutes. 

Then add all dry spices (cumin, coriander, sweet paprika – except the cinnamon). Add crushed tomatoes and capsicum and season with salt and pepper. Simmer for 10 minutes.

Reduce the heat. Stir in cinnamon. Correct seasoning if necessary.

Pour sauce into oven proof dish. Top with two eggs. Cook for 8-10 minutes in oven. Egg white should appear cooked with yolk still runny.

Optional: top with coriander, feta cheese, serve with crusty bread.


All ingredients available from Bakers Delight, Coles, Golden Bakery, Le’s Family Fresh, Williams Meats & Woolworths.