I love eggs in every guise, but baked eggs are among my absolute favourite things. This is only one of many ways to have them, and you can vary the recipe depending on what you like, or what you have in your fridge.
You will need (serves 4 as a starter, 2 as a main):
6 small tomatoes
1 pepper (any colour you like)
1/2 a red onion
About 40 g chorizo
1 clove garlic
20 g Parmesan
Preheat your oven to 220 C/ fan 210 C/ gas 7. Butter 4 ramequins.
Peel and finely chop the onion. Put the tomatoes in a large bowl, pour enough boiling water on them to cover, and leave for a few seconds until the skins start to split. Drain.
Grill the pepper, or spear it with a fork and hold it above the flame of the hob until the skin bubbles and blackens. Wrap in two plastic bags.
When cool enough to handle, peel, quarter, de-seed and dice the tomatoes. Peel, de-seed and dice the pepper. Cut the chorizo into hazelnut-size chunks. Peel and thinly chop the garlic.
Heat up a frying pan on a medium heat, add about 2 tbsp olive oil, and when hot, add the onions, tomatoes, peppers and garlic. Stir, then leave for 1 min.
Add the chorizo and a sprinkle of oregano, fry for about 3 min or until the vegetables are soft. Take off the heat.
Spoon the vegetables into the prepared ramequins, reserving about 4 heaped tbsp . With your spoon, create a slight hollow in the mixture, and break an egg in each one. Top with the reserved mixture, grate the Parmesan on top and put the ramequins on a baking tray.
Put the tray in the oven and bake for 6 min for a runny yolk, 8 min if you like your eggs more cooked.
Serve with some nice, crusty bread to dip.