Baked eggs with paprika and chorizo

Name: Baked eggs with paprika and chorizo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 red peppers; 250 g red onions; 1/2 bunch Thyme; 300 g Chorizo (Spanish pepper sausage; piece); 300 g Schmand; 2 TABLESPOONS Ajvar (spicy paprika preparation; glass); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Eggs

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

The forecast for today: hot and cheerful! Because in the casserole dish the eggs, sunny side up, join fiery sausage, red peppers and Ajvarschmand. The white of the egg falters, and the yolk remains wonderfully soft

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 red peppers
250 g red onions
1/2 bunch Thyme
300 g Chorizo (Spanish pepper sausage; piece)
300 g Schmand
2 TABLESPOONS Ajvar (spicy paprika preparation; glass)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Eggs

Directions

1
Clean, wash and cut the peppers into strips. Onions peel, halve and also cut into strips. Wash thyme, shake dry, pluck leaves and chop finely, except for a few for garnishing. Halve chorizo lengthwise and cut into large pieces. Mix sour cream with ajvar.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Heat oil in a large ovenproof pan. Fry the chorizo, peppers and onions for 3-4 minutes while turning. Stir in sour cream and chopped thyme, bring to the boil. Season with salt and pepper.
3
Beat the eggs one by one and let them slide into the pan (if you don't have an ovenproof pan, pour the pepper mixture into a large casserole dish or four portion dishes beforehand). Bake in a hot oven for 12-15 minutes until the egg has set. Garnish with the remaining thyme. Roast bread tastes good with it.
4
Using a tablespoon, press hollows into the paprika vegetables at intervals and allow 1 egg to slide in at a time. The egg white does not run like this.