Comfort eating

Chorizo baked eggs

If you want to make a veggie version of this, add chopped red pepper and a pinch of paprika instead of the chorizo.

■ Serves 2 ■ Prep 10 mins ■ Cook 30 mins

1 red onion, halved and sliced
olive oil, for frying
100g chorizo, chopped
400g can plum tomatoes
½ small bunch coriander, chopped
4 eggs
wholemeal pittas, to serve

1 Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few mins until it starts to crisp up. Tip in the tomatoes and simmer for 10 mins, then stir in half the coriander and season.

2 Heat the oven to 180C/160C fan/gas 4. Divide the sauce between two ovenproof dishes and make two dips in each. Crack the eggs into the dips. Put on a baking tray and bake for 15-20 mins until the whites are set and the yolks are how you like them. Scatter with coriander and serve with warm pittas.

PER SERVING 428 kcals, fat 30g, saturates 9g, carbs 12g, fibre 2g, protein 29g, salt 2.5g

Toad-in-the-hole with caramelised onion gravy

■ Serves 4 ■ Prep 15 mins ■ Cook 1 hr

2 eggs