Hola (hello) Spanish inspired food like my Baked Chorizo and Eggs is one of those hearty, warming, soul food type dishes great for  breakfast or as a light meal. It’s winter and Covid has put people into lockdown or for us who are in stage 3 told to stay home. Now I’m not complaining about staying home, in fact I love staying home. I love being in my kitchen creating recipes, it’s my happy place.
But next week we were meant to be travelling through parts of Europe and this is what I’m missing out on.
So here I am reminiscing about past holidays, looking into the freezer for inspiration and there were my chorizo sausages. Chorizo or chourico originated in Spain and Portugal and are made with pork and paprika. In Europe it’s a type of pork sausage that is fermented, cured, smoked and can be eaten raw, whereas in Australia it needs to be cooked.
This recipe only requires one sausage for two people. When picking chorizo sausages get them from a butcher or reputable deli. You want to peel the skin and crush it up like minced meat, not easily done with those manufactured pasty sausages you buy in supermarkets.
The brand of chorizo sausages I used are from Country style smallgoods ( ). I am not affiliated with them in anyway. I liked their sausages as they are nitrate, preservative and gluten free with no added fillers, just spices, salt and pork.
We have the Baked chorizo and eggs for breakfast but you can have it as a light meal. I served them with flattened small green plantain. I purchase the plantain frozen  from Indo-asian grocery store ( ) in Belmont, Victoria. Not in the area then contact Cheeky Foods ( who are the importer and distributor of this product. Again, I am not affiliated with either of these companies in anyway.
I often get asked where I source certain products and  I thought it would be easier to include it with the recipe.
Whether you like plantains or toast with the baked chorizo and eggs is up to you. You can also have it with a salad, panfried or  steamed vegetables. iBuen provecho ! (enjoy your meal)



1 tablespoon Garlic Infused Olive Oil or  1 tablespoon Olive Oil and 1 clove Garlic, crushed
1 Chorizo Sausage, skin removed
400 g Tin Diced Tomatoes
1 Spring Onion, green part only, sliced thinly
1 teaspoon Raw Sugar
2 Eggs
2 tablespoons fresh Flat leaf Parsley, chopped finely
Sea Salt and Black Pepper, to taste (optional)


Preheat oven to 200 °C (180 degrees fan forced).

Heat oil  in frypan over medium to med-high heat. If using plain oil and crushed garlic, add these now, stir then add chorizo. Using a wooden spoon, break up the sausage  and cook for 2 to 3 minutes.

Add the tin of tomatoes and sugar,  reduce heat to medium and cook for a further 2 to 3 minutes. Add the spring onion, stir through and turn off heat.

Divide the tomato mixture between 2 greased 1 1/2 cup ramekins, smooth top. Put ramekins on a baking tray then crack one egg over each. put into oven and baked for about 15 minutes, depending on your oven, until the eggs are just set.

Remove from oven, sprinkle over parsley, salt and pepper (if needed) and serve.