Baked eggs with chorizo filling – brunch treat for 73p per serving!

Baked eggs with chorizo

How do you like your eggs? Poached, scrambled or fried? Have you ever tried them baked? If not, you should try baked eggs with chorizo filling from the Hairy Dieters for a tasty brunch treat for under a quid per serving! You only need a small amount of chorizo and basil to generate some really delicious flavours, topped with the egg and a sprinkling of cheese.

The only problem I have with this recipe is that one serving is not enough, so invariably I end up skipping breakfast and indulging in two of these pots of delight for just shy of 400 calories. Hey, who’s counting? ;-).

You’ll find this recipe in the Hairy Dieters third health eating cookbook – Good Eating, where they also provide an additional baked eggs recipe featuring spinach and mushrooms. Check it out, but do take care when lifting the ramekins out of the oven as they will be very hot!

Recipe: Baked eggs with chorizo filling

Calories: 187 calories per serving

Serves: 4

Book: Hairy Dieters – Good Eating

Prep time: Approx 20 mins

Cooking time: Approx 15-20 mins

Ingredients: oil (for spraying), 4 large eggs, 4 tsp finely grated cheese (cheddar, Gruyere or other hard cheese), flaked sea salt, ground black pepper

Chorizo filling: 50g chorizo (finely chopped), ½ red pepper (deseeded and finely chopped), ½ onion (finely chopped), 1 garlic clove (finely chopped), 4 tomatoes (roughly chopped), basil leaves (shredded)

Cost per portion: Approx £0.73

Method: Preheat the oven to 190 degrees C / Fan 170 degrees C, Gas 5. Very lightly mist 4 ramekins with oil.

Put the chorizo in a frying pan and fry until brown – you don’t need to add any extra oil as the chorizo will immediately start giving out its own. Remove the chorizo and place it on some kitchen paper to drain, making sure there’s only a very small amount of oil left in the frying pan.

Add the red pepper and onion, then saute until soft. Add the garlic and fry for another minute, then add the tomatoes. Cook for a few minutes until the tomatoes have reduced down slightly, then tip the chorizo back into the pan and stir in the basil.

Divide the filling between the ramekins. Break an egg into each ramekin, on top of the filling, and season with salt and pepper. Sprinkle a teaspoon of cheese over each egg and cover each ramekin with foil.

Put the ramekins in a roasting or baking dish and pour in hot water to come about two-thirds up the sides of the ramekins. Bake in the oven for up to 15 minutes, checking them after 10 minutes. You can cook the eggs to your liking, but after 10 minutes the whites should be set and the yolks should still be runny.


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