Oh, Saturday morning. How we do love your lazy attitude, your optimism and your breakfasts… This baked egg brekkie, bathing in a pool of gooey tomato and chorizo chutney, is just the way we like to spend our Saturday mornings.

Serves 4

INGREDIENTS
4 large ripe tomatoes, chopped
60g chorizo, sliced
2 green peppers, finely chopped
2 tsp sugar
1½ tsp paprika
1 tsp apple cider vinegar
Pinch of chilli flakes
Salt and pepper
4 eggs
4 slices of toast, to serve

METHOD
1. Preheat oven to 180°C.
2. Place all the ingredients (except the eggs and toast) in a medium pot. Simmer over low heat for 40 minutes, or until the chutney has thickened.
3. Divide chutney between 4 ramekins, making a well in the centre of each one. Crack an egg into each well. Bake for 10–12 minutes for soft eggs, or longer if you prefer them firmer. Serve with toast triangles