Charred Brussels sprouts and chorizo baked eggs

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 2

This is one of our favourite dishes for so many reasons: firstly, it shows there’s very much life in Brussels sprouts beyond Christmas, particularly when you char them instead of boiling to bring out a subtly sweet, peppery flavour. Secondly, because the smoky chunks of chorizo are so moreish when the vibrant red juices are released through cooking, and lastly because baked eggs always feel so indulgent yet it’s such an easy way for achieving a wobbly white and a divinely ‘dippable’ golden yolk.

Olive oil, for drizzling
500g Brussels sprouts, halved
300g potatoes, roughly chopped into chunky pieces
2 garlic cloves, crushed
100g chorizo, roughly chopped
50g cavolo nero, leaves stripped from tough stalks and roughly chopped
4 Burford Brown eggs
Pinch of Aleppo pepper
Small handful of fresh dill, leaves picked
Lemon wedges, to serve
Toasted sourdough, to serve

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Start by placing a large pan of salted water on to boil and preheating the oven to 200ºC/180 ºC (fan.)

Place the potato chunks into the simmering water and let them parboil, you still want them to hold their shape. When they are just tender, drain them and allow to steam.

In a small skillet – we used individual serving ones; however, you could use one larger one to share – drizzle in some olive oil and place onto a medium heat. Add the Brussel sprouts and potato chunks and let them sizzle and char. Keep turning them, so they cook evenly, and nice and golden brown on all sides. Once they have reached this point, add the crushed garlic and chorizo pieces, and fry them for a few more minutes.

Next add the cavolo nero and stir it though, letting it cook and wilt for a couple of minutes.

Now you want to create two wells in each of the skillets (or 4 in a large skillet) and carefully crack in the Burford Brown eggs. Place the skillets into the preheated oven and allow them to cook through for approximately 5-8 minutes until the egg whites are set but the yolk is still soft and runny.

Remove from the oven and sprinkle over some Aleppo pepper flakes, salt and pepper, and some sprigs of dill. Finally, finish with a squeeze of lemon and serve immediately alongside some toasted sourdough for dunking.

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Charred Brussels sprouts and chorizo baked eggs

Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 2

This is one of our favourite dishes for so many reasons: firstly, it shows there’s very much life in Brussels sprouts beyond Christmas, particularly when you char them instead of boiling to bring out a subtly sweet, peppery flavour. Secondly, because the smoky chunks of chorizo are so moreish when the vibrant red juices are released through cooking, and lastly because baked eggs always feel so indulgent yet it’s such an easy way for achieving a wobbly white and a divinely ‘dippable’ golden yolk.

Method

Start by placing a large pan of salted water on to boil and preheating the oven to 200ºC/180 ºC (fan.)

Place the potato chunks into the simmering water and let them parboil, you still want them to hold their shape. When they are just tender, drain them and allow to steam.

In a small skillet – we used individual serving ones; however, you could use one larger one to share – drizzle in some olive oil and place onto a medium heat. Add the Brussel sprouts and potato chunks and let them sizzle and char. Keep turning them, so they cook evenly, and nice and golden brown on all sides. Once they have reached this point, add the crushed garlic and chorizo pieces, and fry them for a few more minutes.

Next add the cavolo nero and stir it though, letting it cook and wilt for a couple of minutes.

Now you want to create two wells in each of the skillets (or 4 in a large skillet) and carefully crack in the Burford Brown eggs. Place the skillets into the preheated oven and allow them to cook through for approximately 5-8 minutes until the egg whites are set but the yolk is still soft and runny.

Remove from the oven and sprinkle over some Aleppo pepper flakes, salt and pepper, and some sprigs of dill. Finally, finish with a squeeze of lemon and serve immediately alongside some toasted sourdough for dunking.

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Ingredients

Olive oil, for drizzling
500g Brussels sprouts, halved
300g potatoes, roughly chopped into chunky pieces
2 garlic cloves, crushed
100g chorizo, roughly chopped
50g cavolo nero, leaves stripped from tough stalks and roughly chopped
4 Burford Brown eggs
Pinch of Aleppo pepper
Small handful of fresh dill, leaves picked
Lemon wedges, to serve
Toasted sourdough, to serve

Recipe Card