Spicy Tomato, Chorizo, & Cauliflower Baked Eggs

Food & Wine

Spicy Tomato, Chorizo, & Cauliflower Baked Eggs

This simple and easy to make meal is a real winter warmer. Serve with crusty bread to soak up all those delicious juices and enjoy with a glass of Rolling Grenache Shiraz Mouvedre.

20 mins
Serves 4


  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 brown onion, chopped
  • long red chilli, deseeded and finely chopped (or 1 teaspoon chilli flakes)
  • 1 garlic clove, sliced
  • small bunch coriander
  • 400g cans cherry tomatoes
  • ½ cauliflower head
  • 1 Chorizo (sausage), Slice (on an angle)
  • 1/2 teaspoon caster sugar
  • eggs


  1. Preheat oven to 200ᵒC fan forced. Chop cauliflower into flowerets, place in a baking tray, add olive oil and season. Roast in oven for 20 mins until crispy and browned on top.
  2. Heat the oil in a medium sized sauce pan and add the chorizo. Cook until golden brown. Remove chorizo from the pan, reserving the oil.
  3. Add the onion, chilli, and garlic into the pan and sauté over a medium heat until translucent. Stir in the tomatoes and sugar and simmer for 10-12 min until thick.
  4. Add the Chorizo, cauliflower, and coriander and stir until heated. At this stage check the consistency and seasoning and adjust. Place the mixture into a 20 cm diameter baking dish. Using the back of a large spoon, make 4 divots in the sauce, then crack an egg into each one.
  5. Transfer dish into the oven and cook until the eggs are just set, or further if that’s how you like it. Dress with olive oil and coriander leaves and serve with crusty bread

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