This Mexican brunch recipe comes from chef Neven Maguire of MacNean House in Cavan.
"This recipe of baked eggs on a bed of spiced peppers and tomatoes is traditionally served in Mexico for breakfast. There are numerous versions from around the world, including one from Tunisia, which is called chakchouka and has no chilli."- Neven Maguire
Yield: Serves 4
- 1 tablespoon rapeseed oil
- 100g (4oz) chorizo, finely sliced (halved and quartered, if large)
- 2 garlic cloves, crushed
- 1 large onion, thinly sliced
- 1 red pepper, halved, seeded and thinly sliced
- 1 yellow pepper, halved, seeded and thinly sliced
- 1 red chilli, seeded and finely chopped
- 1 tsp caster sugar
- ½ teaspoon cumin seeds
- 400g (14oz) can chopped tomatoes
- 4 large eggs
- Sea salt and freshly ground black pepper
- Chopped fresh flat-leaf parsley, to garnish
- Ciabatta bread, to serve
- Preheat the oven to 180°C (350°F/gas mark 4).
- Heat the oil in a 28cm (11in) ovenproof frying pan over a medium heat and sauté the chorizo until it’s sizzling. Transfer the chorizo to a plate with a slotted spoon, leaving behind the flavoured oil. Tip in the garlic, onion, peppers and chilli and fry over a medium heat for 8–10 minutes, until well softened but not coloured, stirring occasionally. Stir in the sugar and cumin seeds and then pour in the chopped tomatoes, stirring to combine. Bring to a simmer, then cook for 5 minutes, until the peppers are completely tender and the sauce has slightly reduced and thickened. Season to taste and fold the chorizo back in.
- Using the back of a wooden spoon, make 4 holes in the pepper mixture that are just large enough to fit the eggs, then carefully crack an egg into each hole. Season and cook for 6–8 minutes, or until the whites of the eggs are set but the yolks are still runny.
- Scatter over the parsley to garnish and serve straight from the frying pan to the table with plenty of ciabatta bread to mop up all the delicious sauce.
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