Baked eggs with chorizo, salsa and polenta

Make a breakfast they'll remember with these perfectly baked eggs.
recipe, eggs, baked, chorizo,breakfast
Image by:
Recipe from: 24 November 2015
Preparation time: 20 min
Cooking time: 15 min


  • olive oil
  • 1/2
    chorizo sausage, finely sliced or diced
  • 30
    finely chopped onion
  • 2
    ripe tomatoes, skinned, seeded and diced
  • 1
    fresh chilli, seeded and chopped
  • 30
    fresh coriander, finely chopped
  • 6
    olives, pitted and chopped
  • 4-8
    large eggs
  • grilled polenta, to serve
  • fresh basil, to garnish
Servings: Change Serving



Baked eggs:
Grease individual ramekins with butter. Crack a fresh egg into each ramekin. Add 15ml of cream or butter to each one, as well as other flavourings, if you prefer (for example, chopped ham, mushrooms, spinach, tomatoes and herbs) and place into a bain-marie that is half-filled with water. Bake at 180°C for 15 minutes or until the egg is set.

Heat a frying pan. Add a little olive oil. Add the chorizo and fry for two minutes. Add the chopped onion and fry for one minute. Remove from the heat.

Divide the chorizo mixture between four greased ramekins or place into one large baking dish.

Mix the tomato, chilli, coriander and olives together. Add to the ramekins. Crack one to two eggs into each one carefully. Bake in a bain-marie for 15 minutes or until set. Serve with grilled polenta. Garnish with basil.

Grilled polenta
Follow the directions on the pack to cook the polenta then spread it out onto a baking tray. Once set, cut into wedges or slices. Brush with olive oil and grill on a griddle pan. Serve with the baked eggs.

Image and text: Ideas magazine.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: breakfast  |  recipe  |  eggs

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.