Saturday 25 May 2013

Baked egg & chorizo tomato

Back to breakfasts, I think I may have mentioned, ad nauseum, that I love cooked breakfasts. I don't do it nearly enough. Weekends are usually when I take the time to make something delicious. During the week it is usually porridge or toast so it is always nice to have something a bit more substantial. Well, not so much substantial but more interesting. Lately I have been sticking to the toast or porridge on the weekends as well. I also had two weeks off work and did very little in the way of cooking, breakfasts or anything else. 

This was such and easy breakfast to make but every so tasty. I have used chorizo with eggs on a number of occasions. I find that it is a really good combination. Chorizo is not something that should be on the menu for breakfast every day but it is certainly nice occasionally and certainly adds some zing to the dish. 

Baked egg & chorizo tomato
Serves 1

1 large tomato
1/4 chorizo, finely sliced 
1 egg

Slice top off tomato and scoop out the seeds and some of the flesh. 
Line with chorizo and then crack egg into the tomato and sprinkle with pepper (a sprinkle of paprika would be good too). 
Bake at 160 C for 15 - 20 minutes or until the egg is done to your liking. 
Serve with toast (sourdough would be great). 

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