Spanish Baked Eggs

10 ingredients
5 steps

Ingredients

  • 1 tbsp olive oil
  • 5 None new potatoes, thinly sliced
  • 1 None chorizo sausage, thinly sliced
  • 1 None red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 7 oz boneless skinless chicken thighs, thinly sliced
  • 1 can (14 oz) diced tomatoes
  • 1/3 cup chicken stock
  • 2 tsp thyme leaves
  • 6 None eggs

Directions

  1. 1
    Preheat the oven to 400°F. Lightly grease a 2-quart shallow baking dish.
  2. 2
    Heat oil in a large skillet on high heat. Fry potatoes in a single layer, 3-4 mins each side, until cooked through. Add sausage to pan halfway through cooking, turning. Remove from skillet.
  3. 3
    Saute onion and garlic in same pan, 1-2 mins, until tender. Add chicken and cook, 2-3 mins, until browned. Stir in tomatoes, stock and 1 tsp of the thyme. Simmer 4-5 mins.
  4. 4
    Pour tomato mixture into prepared dish. Top with potatoes and sausage. Using the back of a spoon, press 6 indentations into mixture. Crack eggs one at a time and carefully slide into indentations. Sprinkle with remaining thyme.
  5. 5
    Bake 15-20 mins, until egg whites set but yolks remain runny.

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