Want to spice up your brekky?
Give these Chorizo baked eggs a go, with our Brisket Rub & Served with some good old Aussie Damper! this is a sure fire way to make your Sunday brekky a Family Favourite!
Chorizo Baked Eggs with Damper
Brisket Rub Chorizo Baked Eggs with Damper
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
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2 Chorizo – Sliced
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1 Large Brown Onion - Chopped
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4 Garlic cloves – Crushed
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50ml Olive oil
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100ml Water
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700ml Tomato Passata
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50g Lane’s BBQ Brisket Rub
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8 Eggs
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100g Grated Parmesan cheese
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250g Self Raising Flour
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2tbsp Lane’s BBQ Brisket rub
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25g Butter- cubed
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175ml Milk
For the Baked Eggs
For the Damper
Directions
For the Baked Eggs
Preheat your fan forced oven to 190°c
Into a medium sized pan, add the olive oil & Chopped onion, Fry for 3-4 minutes, then add the Chorizo & Brisket rub fry for another 3 minutes
Add the garlic & fry for 1 minute, Then deglaze the pan with the water
Add the tomato passata, turn the heat to low & cook for 30 minutes, covered, Stirring occasionally
Take this mix off the heat, divide between 4 small dishes, crack 2 eggs on top of each one
Then add some Grated parmesan & bake for 10-12 minutes or until the eggs are cooked to your liking.
Garnish with some chopped parsley
For the Damper
Preheat your oven to 190°c
Line a baking tray with parchment paper & Set aside
Into a medium sized bowl, add the flour & Lane’s BBQ Brisket Rub, add the butter & rub into the flour with your fingertips so the mixture resembles fine breadcrumbs
Add the milk & stir together with a butterknife
Turn out onto the bench & knead together gently, then shape into a smooth ball
Cut across the top in a cross, brush with milk then add to the baking tray.
Bake for 30 minutes or until golden