Spanish Baked Eggs

Name: Spanish Baked Eggs
Ingredients: 1 tablespoon olive oil; 5 new potatoes thinly sliced; 1 chorizo sausage thinly sliced; 1 red onion thinly sliced; 2 cloves garlic crushed; 7 ounces boneless skinless chicken thighs thinly sliced; 14 ounces diced tomatoes; 1/3 cup chicken stock; 2 teaspoons thyme leaves; 6 eggs

10 ingredients

5 steps

Ingredients

1 tablespoon olive oil
5 new potatoes thinly sliced
1 chorizo sausage thinly sliced
1 red onion thinly sliced
2 cloves garlic crushed
7 ounces boneless skinless chicken thighs thinly sliced
14 ounces diced tomatoes
1/3 cup chicken stock
2 teaspoons thyme leaves
6 eggs

Directions

1

Preheat the oven to 400°F. Lightly grease a 2-quart shallow baking dish.
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

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

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

Bake 15-20 mins, until egg whites set but yolks remain runny.