Vicki Edgson's Blog

Baked eggs with tomatoes, peppers and chorizo

A sneaky peak at one of our fantastic Gut Gastronomy recipes, this baked eggs recipe is packed with antioxidant betacarotene and vitamin C, as well as lycopene, which supports prostate health. Eggs supply every nutrient required for healing and repair. 

Prepare the sauce the night before to give you a head-start in the morning. This may be batch-cooked and frozen successfully. It is perfect when you need a full meal in the morning, but it can also be eaten as a light supper.

Serves 4

1 green (bell) pepper

12 slices chorizo cooking sausage

100g (3½oz) onion, sliced

1 garlic clove, sliced

250g (8oz/1 cup) canned chopped

tomatoes

1 tsp fresh thyme, chopped

1 tsp paprika

pinch of chilli powder

150ml (¼ pint/2

/3 cup) chicken stock

1 tsp coconut palm sugar

pinch of salt

4 organic free-range eggs

chopped parsley, to garnish

drizzle of olive oil

Preheat the oven to 170°C, 325°F, Gas mark 3.

Roast the green (bell) pepper in the preheated oven for 20 minutes.

When the skin is blistered, allow to cool, then peel, core, deseed and

shred into fine strips.

Over a low heat, cook the chorizo in a pan until the fat is released,

then add the onion and fry over a medium heat until golden brown.

Add the garlic and cook for 2 minutes. Reduce the heat and add the

tomatoes, thyme, green (bell) pepper, paprika, chilli powder, chicken

stock, sugar and salt. Cook gently until it reduces to a thick paste.

Divide the paste between 4 individual cocotte dishes. Make a small

indent in each and crack a whole egg into the centre. Bake in the

preheated oven for 12 minutes. Alternatively, put the paste in one

ovenproof dish or pan, break in the eggs and cook as above.

Serve hot, sprinkled with chopped parsley and drizzled with olive oil.

For more recipes and to learn about the unique Gut Gastronomy plan, pre order your copy from Amazon by clicking HERE.