Enjoy these eggs on a bed of soft polenta for breakfast or dinner.William Meppem

easyTime:30 mins - 1 hourServes:4

Just because this is an egg‑based dish doesn’t mean it should only be considered for breakfast:in fact,I love having this for dinner. The polenta is made entirely in the oven so it’s mostly hands-off and fuss-free,while the egg part of the dish comes together in mere minutes. It’s hearty,comforting and simple – in short,a perfect winter warmer.

Ingredients

FOR THE POLENTA

1 cup coarse-ground polenta (not instant)
950ml water
250ml milk
20g butter
1 tsp fine sea salt
½ cup grated parmigiano reggiano
black pepper

FOR THE EGGS

2 tbsp extra virgin olive oil
150g Spanish chorizo,diced
1 red capsicum,de-seeded and diced
1 small brown onion,peeled and diced
1½ tsp smoked paprika
500ml (2 cups) tomato passata
salt and black pepper
8 eggs
¼ cup chopped parsley

TO SERVE

toasted sourdough bread
extra virgin olive oil
parmigiano reggiano,grated

Method

Step1
Preheat the oven to 180C fan‑forced (200C conventional). Place the polenta,water,milk,butter and salt in an enamel-lined,cast-iron dutch oven or other heavy-bottomed pan;stir to combine.
Step2
Place the pot,uncovered,in the oven and bake for 40 minutes. After 40 minutes,stir with a whisk and then return to the oven for a further 10-20 minutes until the polenta is thickened but not stiff. Stir in the grated parmigiano reggiano and taste for seasoning. Adjust with salt and black pepper. Top the pot with a lid and keep warm until the eggs are ready.
Step3
To make the eggs,set a wide skillet on the stove over a high heat. Add the olive oil and the chorizo and sizzle for about 1 minute.
Step4
Add the capsicum,onion and smoked paprika and a pinch of salt. Saute for about 3 minutes,then add the tomato passata and 60ml of water and stir to combine. Allow the sauce to come to a simmer,then turn down the heat to medium. Simmer for 5 minutes.
Step5
After 5 minutes,crack the eggs directly on top of the sauce,then cover with a tight-fitting lid. Allow to cook for 3 more minutes.
Step6
Divide the polenta between 4 bowls,then top with 2 eggs per serving,including the chorizo sauce underneath. Garnish with chopped parsley,extra parmigiano reggiano,a drizzle of olive oil and serve with a thick slice of toasted sourdough.