Gnocchi & Chorizo Baked Breakfast Eggs

Ingredients

• 2 tbsp oil
• 1 large onion, finely chopped
• 1 red capsicum, chopped
• 4 cloves garlic, crushed
• 2 chorizo sausages, sliced
• 2 tsp smoked paprika
• 1 tsp chilli flakes
• 400g jar passata
• 400g tin cherry tomatoes
• ½ cup beef stock
• 2 tsp dried oregano
• Salt & pepper, to taste
• 500g Grand Italian
• Potato Gnocchi
• 1¼ cups grated tasty cheese
• 6 eggs
• Oregano leaves, for garnish
• Hot buttered sourdough toast for serving, if desired

Method

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