Spanish Baked Eggs with Chipolatas

Serves 5

What You Will Need

  • 10 x Tibaldi Pre-cooked Traditional Pork Chipolata Sausages
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon smoked paprika
  • Pinch chilli flakes
  • 400g can crushed tomatoes
  • 400g can four bean mix, rinsed, drained
  • 1 cup (250ml) chicken stock
  • 75g baby spinach
  • 5 free range eggs
  • Finely chopped basil, to serve
  • Toasted crusty bread, to serve


  1. Preheat oven to 180C. Heat oil in a frying pan over medium heat. Cook chipolatas for 5 mins or until golden and crisp. Remove from pan.
  2. Add to the pan onion, garlic, paprika and chilli. Cook until onion is soft. Add tomatoes, beans and stock. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened.
  3. Bring to the boil.
  4. Reduce heat to low and simmer for 10 mins or until thickened.
  5. Add spinach and cook stirring for 2 mins or until spinach wilts. Season with salt and pepper.
  6. Return chipolatas to mixture.
  7. Divide mixture into 5 greased ramekins; make a hollow in the centre. Carefully crack an egg into each. Bake for 15 mins or until the eggs are just set.
  8. Sprinkle with basil and serve with toast.

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