Chipotle Baked Eggs


Aug 22, 2023

1 min read

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
  1. Sweat the shallots in a heavy-based ovenproof pan
  2. 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
  3. In a separate pan, sear the chorizo and keeping the oil, add to the tomato sauce
  4. 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
  5. Top with Mainland Creamy Feta

Portion yield - 1



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