OH! Magazine - Australian Version July 2018 | Page 12

( OH Yum
YUM ) )
PHOODIE’S
BAKED EGGS
WITH CHORIZO
Food blogger Phoodie shares a scrumptious recipe
for what's bound to become your new favourite brekky or snack.
What you’ll need
300g can Edgell Corn Kernels
200g chorizo
1 tablespoon olive oil
700g jar Leggo’s Passata
4 eggs
1 cup grated parmesan cheese
Flat leaf parsley, to serve
Crusty bread to serve
How to make them:
1. Preheat oven to 180°C.
2. Slice the chorizo into 1cm pieces, place in a deep 25cm pan with a
tablespoon of olive oil and fry until crispy.
3. Pour passata on top of the chorizo pieces. You want the passata to be
about 4cm deep.
4. Stir through drained Edgell Corn Kernels.
5. Crack the eggs on top of the passata. Make sure they are spaced out
evenly.
6. Scatter one cup of parmesan over the egg whites and tomato, leaving the
yolks exposed. Bake in oven for about six to eight minutes, or until cheese
is golden and melted and egg whites are just set.
7. Remove from oven, scatter over remaining cheese and chopped parsley
and serve in the middle of the table for everyone to share with delicious
bread.
Tips
Alternatively, cook in individual pans for serving. Make a small hollow in the
tomato mixture to crack the egg into.
YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram
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OH! MAGAZINE ( JULY 2018 )
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