Baked stuffing egg cups with chorizo - Makes 5
- 1 teaspoon olive oil, plus extra for greasing
- 1.5 ounces/40g chorizo, finely chopped
- Quarter of a green pepper, deseeded and finely chopped
- 7.9oz / 225g tub of Mr. Crumb Sage and Onion Stuffing
- 5 medium eggs
- Black pepper
1 Preheat the oven to 360 ˚F / 180˚C/320 ˚F fan / 160˚C fan/gas mark 4.
2 Use olive oil to grease 5 cups of a standard muffin tin.
3 Heat the olive oil in a pan over a medium heat. Add the chorizo and pepper
And cook for 4-5 minutes until the pepper has softened and the chorizo has
released its oil.
4 Add the stuffing and stir to combine. Remove from heat and let it cool for
10 minutes until cool enough to handle.
5 Spoon the stuffing mixture into the greased muffin cups, using your fingers
to pat it down firmly so that it lines the bottom and sides of each cup.
Crack an egg into each cup.
6 Bake for 20-22 minutes or until the eggs are cooked to your liking. Allow to
rest for 6-8 minutes, then run a butter knife around the edges of each one to
loosen and remove them. Season with black pepper and serve.