Eggs En Cocotte With Tomato Sauce And Chorizo

This is a post for my new friend D who requested for some breakfast dishes a while back. I must say I have never been a breakfast person as some toasts and a cup of tea is all I want after my well deserved sleep in over the weekend. However I did have this stashed away somewhere after trying out some of the recipes from one of my many untested cookbooks. There is a small chapter on eggs en cocotte (in casserole) in 1080 Recipes by Simone and Mes Ortega and I have simply replaced the bacon with chorizo sausage from one of the recipes. Perhaps this is a dish worth getting up a little earlier for.... if not it will make a terrific lunch or brunch if that's what you prefer to call it!

P.S I would also like to congratulate my friends D and B for completing their post law school course, well done boys!

recipe adapted from 1080 Recipes by Simone and Mes Ortega
oven preheated at 220 C (conventional)
serves 3
you'll need;
3 tbs of olive oil
2 chorizo sausages, sliced
1 red onion, chopped
3 garlic cloves, chopped
400 g of canned tomato, chopped
1 tsp of sugar
6 eggs
salt and pepper to taste
crusty bread to serve

A bit of cutting and chopping.

Brown chorizo in batches, rendering some of the fat. Remove and set aside.

In the same pan, saute onion and garlic for 2 minutes then add in the chopped tomatoes and continue to cook for a minute. Season with sugar and salt.

Return chorizo to the pan and simmer for a further 5 minutes. Check for seasonings.

Spoon sauce into 3 coccottes or ramekins and break 2 eggs into each ramekin. Lightly season with salt, place the ramekins in a baking tray with a rack and half filled with boiling water. Bake in the preheated oven for 4 to 5 minutes.

After 4 to 5 minutes, the egg whites should be just set and yolks remain runny.

Serve immediately with toast or bread of your choice.