Cooking with Lee Lee – Chorizo and Feta Baked Eggs

Ever since I was a little girl, I have been obsessed with cooking eggs. My earliest childhood memory was when I figured out how to make scrambled eggs and it was my “new” thing. I made so much of it, my mum had to sit me down and have that all important “stern” word with me. So I stopped scrambling the eggs.

I started to make other things that involved beaten eggs, french toast, omelettes, fried rice… the list goes on. When it was clear that my mum no longer enjoyed those types of eggs, because she rolled her eyes every time I took eggs out of the fridge, I changed my methods.

Next up, poached eggs. Not an easy task for a twelve year old, but one of the easiest things to “cook” for a quick fix when mum wasn’t home, was two-minute noodles. This was how I learned to poach eggs, my way of jazzing up my otherwise boring and artificial noodles, was to add an egg. As an adolescent I was probably unaware of the concept of how to poach eggs. I believed I was just cooking the eggs in water. You’d be happy to know that my technique for poached eggs has improved greatly since my quick fix noodle days.

Now, my favorite breakfast/brunch recipe to cook for friends is the baked eggs. I started seeing this dish appear in cafes all around Melbourne. If baked eggs were on the menu, I was definitely ordering it. When I acquired my own ceramic dishes however, I made my own. This is my most impressive version.

Chorizo and Feta Baked Eggs

Serves 4


8 free range eggs

1tbsp olive oli

2 chorizo sausages sliced

1 punnet sliced mushrooms

300g baby spinach

100g fetta cheese crumbled

400g tinned diced tomatoes

2tbsp tomato paste

1tsp sugar

Juice of half a lemon

50g tasty cheese shredded

Parsley to garnish


1 large fry pan

4 individual ceramic dishes

1 baking pan



  1. Preheat the oven to 180 Degrees Celsius
  2. Heat the oil in a large fry pan, add chorizo slices making sure not to overcrowd the pan or overlap the meat. Cook for about 2 minutes on both side, this will depend on how thin you’ve sliced the chorizo. Add to it mushroom and cook until brown.
  3. Stir in diced tomato, sugar and tomato paste. Cook for 2 minutes, add lemon juice to balance the flavors.
  4. Add spinach to the mixture and take the fry pan off the heat. Fold the spinach into the mixture until all the green has wilted.
  5. Spoon chorizo mixture into ceramic dishes, leaving a centimeter from the top. Make two holes into the mixture and carefully crack two eggs into each dish. Sprinkle the feta on the top around the egg yolks.
  6. Place ceramic dishes onto a baking tray to make it easier to put in and take out of the oven. Into the oven they go to bake for around 7 minutes. Keep your eye on the egg, you don’t want to cook the yolk all the way through. Take it out of the oven when you see most of the white has turned opaque and there’s still a ring of uncooked egg white around the yolk. It’s all about the yolk. You want it to be runny.
  7. Switch the oven to grill mode and place the rack closer to the heat. If you have a separate grill to your oven, set grill to a low heat.
  8. Sprinkle tasty cheese onto the baked eggs and place under the grill to finish off. You’ll have to keep an eye on this, it shouldn’t take any more than 2 minutes but this will depend on your oven so be diligent.
  9. Garnish with freshly chopped parsley and serve with warm ciabatta bread.

It won’t matter what day of the week it is, if you bake this for breakfast, it’ll be a great start to any day. Tip is to have all the ingredients on the ready. Don’t chop and crumble as you go. It’s a quick recipe, so everything needs to be prepped but it’s worth all the work when you see how happy your friends are, eating it, taking photos of it and not saying a word because they’re just eating. =)

Hope you’ve enjoyed Cooking With Lee Lee. If you have any questions about the recipe or if you’ve tried my recipe and want to share your thoughts, please leave me a comment. Happy baking everyone.

Definitely worth every calorie.

Love Lee Lee =)