Gnocchi and Chorizo Baked Breakfast Eggs

Serves
6

Preparation
20 Minutes

Cooking Time
30 Minutes

Ingredients
– 2 tablespoons oil
– 1 large onion, finely chopped
– 1 red capsicum, chopped
– 4 cloves garlic, crushed
– 2 chorizo sausages, sliced
– 2 teaspoons smoked paprika
– 1 teaspoon chilli flakes
– 400g jar passata
– 400g can cherry tomatoes
– 1/2 cup beef stock
– 2 teaspoons dried oregano
– Salt and pepper, to taste
– 500g Grand Italian Potato Gnocchi
– 1 1/4 cups grated tasty cheese
– 6 eggs

Method
1. Sauté the onion, capsicum, garlic and chorizo over a medium heat for 5 minutes until softened. Add the paprika and chilli and cook another minute. Stir in the passata, tomatoes, stock and oregano, reduce the heat and simmer gently for 8-10 minutes. Season to taste.
2. Pour the mixture into 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.
3. Bake at 180°C FF for 12-15 minutes or until the egg is cooked but yolk is still soft. Garnish with oregano leaves. Serve immediately with hot toast if desired.