Smokin' Sweet Paprika Baked Eggs

Baked Eggs

Breakfast is a pretty big deal in our house, it's our favourite meal of the day by far. Perhaps it's from the years we both spent in Sydney, where "breakie" and brunch is a not just a meal it's a religion, but there's nothing we enjoy more on a weekend morning than cooking up a storm to set us up for the day. These are my "Sunday" eggs and I recommend you crank up "Here Come's the Sun" by the Beatles as you prepare adds to the flavour. 

Serves 2 (+ little person) // Prep time: 5 mins // Cook time: 10-15 mins


  • 3 x Waitrose chorizo and smoked paprika sausages

  • 1 x red onion (diced)

  • 1 x handful of cherry tomatoes (quartered)

  • 2 x garlic cloves (sliced)

  • 1 x tin of chopped tomatoes

  • Smokey sweet paprika

  • Red wine vinegar

  • 4 x free range eggs

  • Sourdough bread, cut into diagonal slices and toasted)

  • Fresh coriander to garnish (optional)


  1. Heat a drizzle of olive / cooking oil in heavy based pan and fry off sausages. When cooked through remove from the heat and retain flavoured oil.

  2. Fry off the diced onion in the oil, adding garlic and cherry tomatoes until softened and sweet.

  3. Add the tin of tomatoes and simmer over a low heat until thickened and reduced.

  4. Add a dash of red wine vinegar for richness and season as required.

  5. Cut the sausages on the diagonal and add to the pan.

  6. Create 4 x wells in the tomato mixture and crack in the eggs.

  7. Cover the pan with a snug fitting lid and cook for 4-5 minutes until the eggs are perfect.

  8. Serve with the toasted sourdough, a sprinkle of coriander and some guacamole if you're feeling fancy.

FoodJenna Elsby