How to make Spanish baked eggs with olives

This simple and light dish with Spanish olives is perfect for a quick mid-week meal, be it breakfast, lunch or dinner

Get baked: start your day with a blast of flavour straight from the Med (Tom Moggach)

Spanish baked eggs with olives

Serves 2

1 tbsp Spanish olive oil 
1 large red onion, peeled and thinly sliced
2 cloves of garlic, crushed or finely chopped 
1 red pepper, de-seeded and roughly chopped  
½ tsp of smoked paprika  
​100g chorizo, diced  
​2x400g can chopped tomatoes 
1 tbsp tomato purée 
4 medium eggs 
75g pitted black Spanish olives, eg hojiblanca or Cacereña, roughly chopped  
Handful fresh parsley, chopped  
Salt and freshly ground black pepper to taste 
Crusty bread to serve 

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the heat the oil in a non-stick, ovenproof frying pan. Add the onion and sauté over a medium heat for 4-5 minutes or until the onion is soft. Add the pepper, garlic and paprika continue cook for 2 minutes.

Add the tomatoes, tomato purée, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until the mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.

Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow, repeat with each egg. Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny. Scatter over the parsley and serve with crusty bread

*To make this a more substantial meal and boost the fibre content add a can of chickpeas

Recipe from food writer Fiona Hunter