Chipotle Baked Eggs
Recipes
1 min read
Ingredients
| 15 | ml | Olive oil |
|---|---|---|
| 2 | Shallots sliced finely | |
| 25 | ml | White wine |
| 500 | ml | Chopped Italian tomatoes |
| 15 | ml | Tomato paste |
| 1 | can | Berlotti paste |
| 50 | gr | Puy lentils drained |
| 1 | bunch | Chopped basil |
| 3 | large | Eggs |
| 100 | gr | Hellers Spanish Chorizo Sausage, cubed |
| 500 | gr | Mainland Creamy Feta, crumbled |
| Herbs for garnish |
Method
- Sweat the shallots in a heavy-based ovenproof pan
- Add the white wine and garlic and reduced by haldf, add the shopped tomatoes and tomato puree along with the beans and lentils and simmer for 20 minutes
- In a separate pan, sear the chorizo and keeping the oil, add to the tomato sauce
- Add the basil and allow to simmer for another 5 minutes before cracking the eggs on top. Place in the oven until the eggs are poached nicely, about 5-6 minutes
- Top with Mainland Creamy Feta
Portion yield - 1
