Prep: 10 mins

Cook: 20 mins

Yields: 2 large servings or 4 small servings

Flavours of Spain abound in this Spanish baked eggs dish, perfect for a filling breakfast. It can be made ahead of time and reheated before serving.

Rebecca Coomes Recipes Baked Eggs With Spanish Sausage
Imperial
Metric

Ingredients

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    6 eggs (ideally free-range)

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    2 Spanish style sausages, free from gluten, onion, garlic, and nitrates

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    1 red pepper, diced

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    1 cup broccoli florets

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    1 tsp paprika

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    1 tsp cumin

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    1 tsp ground coriander

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    1 tsp tallow

Method

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    Preheat the oven to 350F.

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    Heat an oven safe non-stick skillet over a medium heat. Add the oil and melt. Break the skin of the sausages and put balls of sausage meat into the pan. Cook, stirring frequently.

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    When nearly cooked through, add the diced pepper and cook for 2 minutes, then add in the broccoli florets and cook for a further 2 minutes.

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    Add in the paprika, cumin and ground coriander, stirring continuously until you can smell the aroma of the spices.

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    Add the eggs evenly to the pan so they cover the entire contents of the pan. Cook for 2 minutes before placing in the oven for 10 minutes.

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    The dish is cooked when the whites are firm when you shake the pan. If you prefer a hard yolk, leave the pan in the oven for a few more minutes.

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    This dish can be served straight away for breakfast, kept for a snack, lunch or a light meal with a salad.