Spanish Baked Tomatoes with Egg and Chorizo Recipe
This dish looks like little edible tomato bowls, with eggs and pieces of chorizo baked inside. In Spain, this combination often appears at weekend breakfasts or as a hearty oven-baked dinner. The flavor is intense, slightly smoky from the chorizo and sweet from the roasted tomatoes.
Baking eggs directly in hollowed tomatoes with smoky chorizo creates a complete, flavorful meal in one little edible bowl. The contrast of sweet roasted tomatoes, rich yolk, and spicy sausage makes this simple dish feel like something you’d eat in a Spanish café.
Chef's tips
Choose firm, medium to large tomatoes so they hold their shape while baking and can comfortably fit an egg. If your tomatoes are very juicy, let some of the liquid from the scooped-out flesh evaporate in the pan so the filling is more concentrated and doesn’t water down the eggs.
How to serve
Serve straight from the oven with a green salad dressed in a simple vinaigrette. For a brunch spread, pair with roasted potatoes, olives, and a cheese board to lean into the Spanish theme.
Ingredients
- tomatoes - 6 piece
- chorizo - 80 g
- egg - 6 piece
- onion - 0.5 piece
- garlic - 1 clove
- bell pepper - 0.5 piece
- smoked paprika - 0.5 teaspoon
- olive oil - 2 tablespoon
- fresh parsley chopped - 2 tablespoon
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish in which the tomatoes can stand fairly snugly.
- Wash the tomatoes, cut off the top “cap” with the stem and set aside. Using a teaspoon, scoop out the inside of each tomato, leaving walls about 1 cm thick. Place the scooped-out flesh in a small bowl.
- Dice the onion finely, cut the bell pepper into small pieces, and chop the garlic very finely. Cut the chorizo into small cubes.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the bell pepper and cook for another 3–4 minutes, until it softens slightly. Then add the chorizo and fry for 2–3 minutes, until it releases its fat and starts to brown lightly.
- Add the chopped garlic, the tomato flesh (without the hard stem parts), smoked paprika, a pinch of salt, and pepper. Cook for 4–5 minutes, until the sauce thickens slightly. Taste and adjust seasoning if needed.
- Lightly salt the inside of the hollowed tomatoes and place them in the ovenproof dish. Spoon 1–2 tablespoons of the filling from the pan into each tomato, leaving room for the egg.
- Crack one egg into each tomato. Do this carefully, ideally first cracking the egg into a small bowl and then pouring it into the tomato so the yolk stays intact.
- Lightly season the tops with salt and pepper and drizzle with the remaining olive oil. Bake for 15–18 minutes, until the whites are set and the yolks remain slightly runny (if you prefer fully set yolks, bake for 3–4 minutes longer).
- After removing from the oven, sprinkle with chopped parsley and serve immediately, ideally with bread for dipping into the sauce.
Storage
Najlepiej smakują świeżo po upieczeniu, bo jajko po podgrzaniu może być gumowe. Jeśli zostaną, przechowuj w lodówce i podgrzej krótko w piekarniku lub mikrofalówce, licząc się z mocniej ściętym żółtkiem.
