Gnocchi & Chorizo Baked Breakfast Eggs
Gnocchi & Chorizo Baked Breakfast Eggs
GrandItalian’s delicious range of gnocchi iscarefully crafted by following the mosttraditional recipes for a gnocchi thattastes homemade.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 red capsicum, chopped
- 4 cloves garlic, crushed
- 2 chorizo sausages, sliced
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 400g jar passata
- 400g tin cherry tomatoes
- ½ cup beef stock
- 2 tsp dried oregano
- Salt & pepper, to taste
- 500g Grand Italian
- Potato Gnocchi
- 1¼ cups grated tasty cheese
- 6 eggs
- Oregano leaves, for garnish
- Hot buttered sourdough toast for serving, if desired
Method
- In oil, sauté onion, capsicum, garlic and chorizo over a medium heat for 5 mins until softened. Add the paprika and chilli and cook 1 more min. Stir in the passata, tomatoes, stock and oregano, reduce the heat and simmer gently for 8-10 mins. Season to taste.
- Pour the mixture into a 32 x 25cm baking dish then stir through the gnocchi. Space 6 even bundles of cheese onto the top of the gnocchi mixture, use a spoon to make an indent in the mixture, then crack an egg directly into each.
- Bake at 180°C for 12-15 mins or until the egg is cooked but yolk is still soft.
- Garnish with oregano leaves. Serve immediately with hot toast if desired.
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