Bring bold Mediterranean flavours to your table with Cunliffe & Waters Tomato & Basil Pasta Sauce Baked Eggs. This easy, one-pan dish combines rich tomato sauce, smoky chorizo, and vibrant capsicum, all topped with perfectly cooked eggs. Finished with fresh parsley and a sprinkle of parmesan, this dish is perfect for brunch or a cozy dinner.

Ingredients:

• 250ml Tomato & Basil Pasta Sauce
• 1 Chorizo finely sliced
• 1 red capsicum diced
• 4 eggs
• Parsley handful chopped
• Grated Parmesan

Method:

1. Heat your frying pan with a dash of olive oil, fry off chorizo, add red capsicum once soft add the pasta sauce.
2. Bring to the boil make holes in the sauce add egg one at a time. Simmer till egg whites are cooked and yolk is still soft.
3. Garnish with fresh parsley and parmesan. Serve with a gorgeous sour dough. Enjoy!
4. *If your frying pan has an oven safe handle you can place the dish in the oven (180 degrees) once you add the eggs for approx. 10 mins.​