Serves: 4 
Cooking time: About 25-30 minutes
Oven temperature: Gas mark 6, 190°C, 375°F
What You’ll Need:
- 5ml (1tsp) Olive oil
- 1 Onion, finely chopped
- 1 Clove garlic, crushed
- 50g (2oz) Chorizo, sliced
- 15ml (1tbsp) Smoked paprika
- 400g (approx) Can chopped tomatoes
- 15ml (1tbsp) Tomato puree
- 4 the happy white egg co.
- ½ Green chilli, deseeded and finely chopped
- 2 Large handful of kale or spinach
- 1 Beef-steak tomato, cut in half
- 1 Orange pepper, cut in half and seeds removed
- 1 Red pepper, cut in half and seeds removed
What To Do:
- Preheat oven to Gas mark 6, 190°C, 375°F
- In a large pan heat the oil and add the onion and garlic. Cook for 2-3 minutes until onion starts to soften. Add the chorizo, paprika, canned tomatoes and tomato puree and bring to the boil and simmer for* 5-10 minutes. Add the kale in the last 5 minutes *(If using spinach just stir through at the end of this cooking time)
- Place vegetable halves in a deep baking tray. Spoon the mixture into the vegetable halves but leave space at the top for the egg – any remaining mixture can be served with the vegetables.
- Make a slight indent in the mixture, carefully crack eggs and place in the centre of each vegetable.
- Place in oven and bake for about 25-30 minutes until the eggs have set.
- Serve with any remaining tomato chorizo sauce and an extra pile of your favourite seasonal vegetables.
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