Brunch should be relaxing for the cook. A big tray of baked eggs can go into the oven and straight on the table. To make things easier, you can make the base mixture ahead - just ensure you heat it before adding the eggs to help them cook.
|1||Red onion, sliced|
|2 cloves||Garlic, peeled and finely chopped|
|1||Red capsicum, sliced|
|1||Red chilli, seeds removed and thinly sliced, optional|
|1||Chorizo sausage, sliced in long diagonal pieces|
|2 tins||Canned tomatoes|
|1 tsp||Smoked paprika|
|1 cup||Lentils, cooked, or use 1 tin of lentils drained|
|1 bunch||Flat leaf (Italian) parsley, and coriander, roughly chopped|
|1 serving||Greek yoghurt|
|1 serving||Bread, pita breads or sourdough|
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- Preheat oven to 190C.
- In a medium frying pan, heat the oil to a medium heat, and add the onion. Saute for a couple of minutes, then add the garlic, capsicum, chilli and chorizo. Increase the heat slightly and fry for a few minutes.
- Add the tomatoes and the paprika. Season with salt and pepper. Cook for a couple of minutes, then add the lentils. Taste, and adjust seasoning if necessary.
- Take a medium-sized oven dish and carefully transfer the mixture into it.
- Make six indents in the mixture for each egg. Crack each egg into a small dish, then slide it in to the indent.
- Put tray in the oven, and cook for about 20 minutes, until eggs are cooked. Keep a close eye on them, and cook them soft or hard according to your preference.
- Before serving, garnish with the fresh herbs. Serve with thick natural or Greek yoghurt and warmed pita breads, or toast.