This is a great recipe to use up things from last night’s epic cheese platter!
1 tin diced tomatoes
4 tablespoons tomato paste
4 tablespoons Saucy Wench Chilli Jam
1 chorizo sausage or salami, sliced very thinly (Use a dry or cured chorizo, similar to salami. If you use fresh chorizo, fry the slices first to ensure that they are cooked through)
80g feta cheese, or any soft cheese leftover from last night’s cheese platter
16 olives (or any antipasto leftover from last night’s cheese platter, like sundried tomatoes, artichokes, marinated eggplant etc)
Salt and pepper
Chopped fresh parsley to garnish
Crusty bread to serve
Preheat oven to 200C. Grease 4 small ovenproof dishes or wide ramekins - I used the bowls from my tiffin carrier. If you are using normal ramekins, about the size of the terracotta bowls you get with dips, you will have to only use one egg per bowl.
Divide the tin of tomatoes into the 4 bowls.
Add a tablespoon of tomato paste an a tablespoonful of Saucy Wench Chilli Jam to each and mix to combine.
Crack in 2 eggs into each bowl (Only one for smaller bowls) and then top with discs of chorizo, olives, sundried tomatoes, antipasto and pieces of feta cheese, or any other cheese. You can break the eggs over the top of these instead, however, the eggs will form a bit of a crust as it cooks. I prefer my eggs to be incorporated into the sauce - so it’s up to you.
Bake for 10 minutes.
Season with salt, pepper and sprinkle over some parsley. Serve with crusty bread or toast fingers.