Spanish Style Baked Eggs

INGREDIENTS

• 1 chorizo sausage, sliced
• 3 shallots, chopped
• 1 red chilli, seeds removed, finely chopped
• 1 garlic clove, finely chopped
• 1 x 400g can diced tomatoes
• 10 capers
• 1 tbsp red wine vinegar
• 3 tbsp fresh flat parsley, finely chopped
• 1 handful baby spinach
• 2 eggs
• Crusty bread, to serve

DIRECTIONS

1. Heat a frypan and sauté the chorizo sausage for 3 minutes. Add the shallots, chilli, garlic and sauté for 3 additional minutes. Then add the tomatoes, capers, vinegar and parsley bringing them up to a boil, and turn down to a simmer for 3 more minutes. Stir through the baby spinach.
2. Remove from the heat and spoon into 2 x 12cm ovenproof dishes. Make two wells in the mixture of each dish and break an egg into each well.
3. Preheat the air frying oven to 180°C and turn the timer dial to 5 minutes.
4. Once the ‘HEATING’ light goes off, turn the timer dial to 15 minutes.
5. Place the dish into the base of the Air Chef basket and bake until the eggs are just or cooked to your liking.
6. Repeat step 5 with the second dish.
7. Serve with crusty bread.