|1/2||chorizo — finely sliced or diced|
|30 ml||onion — finely chopped|
|2||tomatoes — ripe, skinned, seeded and diced|
|1||fresh chillies — deseeded and chopped|
|30 ml||fresh coriander — finely chopped|
|6||olives — pitted and chopped|
|4-8||eggs — large|
|maize meal — polenta|
|fresh basil — to garnish|
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.