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Spanish Eggs with Hot Smoked Salmon & Chorizo
- Step 1
Heat oil in a large saucepan and add chorizo. Cook for 3-4 mins until lightly browned then add the baked beans and tomatoes and heat until hot. Add the baby spinach leaves and stir through to wilt the leaves. Carefully fold through the flaked TASSAL Hot Smoked Salmon, trying not to break the salmon up whilst stirring through.
- Step 2
Divide mixture between 2 x 2 cup capacity greased ovenproof shallow dishes or ramekins. Form an indentation in the centre of each pile and crack an egg into each indentation. Season with freshly ground pepper and salt and sprinkle with grated cheese.
- Step 3
Cover each dish with foil and bake in a preheated oven of 180ºC for 20-25 mins or until egg is just cooked. Remove foil and continue cooking for a further 3-5 mins or until cheese is melted and golden then remove ramekins from oven.
- Step 4
To serve finish with a sprinkle of chopped chives over the eggs and serve with slices of hot buttered toasted bread and enjoy!
150g TASSAL Hot Smoked Tassie Salmon with Peppercorns, flaked into pieces
½ tsp olive oil
50g chorizo sausage, finely chopped
400g can Spicy Chilli baked beans
400g can diced tomatoes
50g baby spinach
freshly ground black pepper and salt flakes, to taste
2 Tbsp grated tasty cheese
2 tsp chopped chives
4 slices sourdough bread, toasted & buttered