Chorizo Baked Eggs with Coriander Dressing

1 - Preheat
Preheat the oven to 180°C - this will be for the eggs and bread later.‍

2 - Prep the chorizo
Cut 225g of chorizo crossways at 1cm intervals to create chunky rounds.‍

3 - Fry
Add the chorizo to a large, oven proof frying pan along with 2 tbsp of the oil. Place the pan over a
medium heat and fry for 5-6 minutes, until fat renders from the meat and the chorizo picks up some
golden colour.

4 - Add the tomatoes
Add 1 400g tin of tomatoes to the pan, along with a generous pinch of salt.‍

5 - Simmer down
Simmer for 3-4 minutes, until reduced slightly.
Timer Instruction: Hey, that's the timer for the tomato sauce. It should have reduced a little.‍

6 - Add the eggs
Create 4 divots into the sauce and crack an egg into each. Reduce the heat to low and cook the
eggs in the sauce, undisturbed for 1-2 minutes, until the whites start to turn white and set in places.‍

7 - Bake
Transfer the whole pan to the oven and bake for a further 6-8 minutes, until the whites set but the
yolks still have a wobble. Get on with the rest of the dish in the next steps while you wait.
Timer Instruction: Hey, that's the timer for the eggs. The whites should be set but the yolks should
still have a wobble.‍

8 - Assemble the dressing
Add 30g of coriander to a large measuring jug. Finely grate in the zest from 1 lime, squeeze in its
juice, add 3 tbsp of oil and season with salt.

9 - Bake the bread
Once the eggs are 4 minutes off, chuck ½ a ciabatta into the oven to warm through alongside the
eggs. Crack on with the rest of the dish in the next steps while you wait.‍

10 - Blend
Blitz the coriander and lime together until smooth with a hand blender. Loosen with a little more oil
if necessary.‍

11 - Serve
Once the eggs are ready, drizzle over the dressing and take the whole pan to the table. Serve with
the ciabatta.