Spanish Baked Eggs

Spanish Baked Eggs

Made with Crushed Tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

30 min (COOK TIME: 30 min)



  • 4 tablespoons extra virgin olive oil
  • 150 g spicy chorizo sausage
  • 2 cloves garlic, finely grated
  • 2 x 400 g tinned Mutti Polpa Crushed Tomatoes
  • 1 x 400 g tin lima beans (butter)
  • 1 leaf bay
  • 1 teaspoon smoky paprika
  • 4 free range eggs
  • 50 g chevre
  • 2 sprigs fresh oregano
  • Sea salt flakes and fresh ground pepper
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  1. Pre-heat oven to 170C.
  2. Heat a large cast iron pan (or fry pan suitable to go into the oven) over medium heat. Add 3 tablespoons of olive oil and chorizo and cook, stirring, for 3 minutes. Add garlic and cook for 2 minutes or until garlic and chorizo is lightly browned. Stir in tomatoes, beans, paprika and bay leaf. Season with salt and pepper. Cook, stirring, for 5 minutes or until hot.
  3. Make 4 small wells in the tomato bean mixture. Break eggs, one at a time, into each well.
  4. Dot small pieces of chèvre in the tomato mixture, scatter oregano leaves and drizzle over remaining olive oil.
  5. Bake in the oven for 10 minutes or until egg white is cooked and yolks are slightly runny.
  6. Serve the spanish baked eggs with buttery toast and a sprinkling of sea salt flakes.

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Also made with: Crushed Tomatoes

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