Baked Eggs

Baked Eggs

Who needs to go out to a cafe for breakfast when you can easily cook items from their menu in the comfort of your own kitchen? Co-host on Channel 10’s The Cooks Pantry, Courtney Roulston shows us how to cook delicious Baked Eggs.

4 people


  • 2 chorizo sausages, sliced
  • 2 x 400gm tins crushed tomatoes
  • 1 red onion, sliced
  • 1 large red capsicum, seeded & cut into 1cm dice
  • 1/2 teaspoon chilli powder
  • 1Tb tomato paste
  • 1Tb fresh thyme leaves
  • 1 can of mixed or kidney beans, drained
  • 2 teaspoon white sugar
  • 4 large eggs
  • 1 small lemon
  • 1/4 cup flat leaf parsley
  • Chargrilled sourdough bread to serve


  1. In a large nonstick frypan, add in the onion, chorizo and capsicum and cook, stirring for 3-4 minutes, or until the vegetables have softened and the chorizo has rendered some of it`s fat.
  2. Add in the chilli and tomato paste and cook off for 1 minute.
  3. Add in the thyme, beans, tinned tomatoes, sugar and a good pinch of salt. Leave on a gentle simmer for 6-8 minutes, or until the sauce has thickened slightly and is fragrant.
  4. Using the back of spoon, make 4 holes in the tomato sauce and crack an egg into each of the holes.
  5. Cover the pan with the lid and leave to gently simmer for 4-5 minutes, or until the eggs are cooked to your liking.
  6. Remove from the heat and grate over a little fresh lemon zest and sprinkle with parsley.
  7. Serve with chargrilled bread.



Back to blog