Tomato, Cannellini Bean & Chorizo Baked Eggs

We didn't think these baked eggs could get much bettter, but when we started stocking the Eat 17 range we just had to give their Chilli Bacon Jam a go; turn's out it is a marriage made in heaven!

Is it a jam, a relish, a spread?  We're not sure, but bacon jam is definitely a thing, and a particularly delicious thing at that!  

For us, this is the ultimate comfort food and perfect any time of day.  We'd suggest making a big batch of the tomatoey, chorizoey mixture and having it on hand for when comfort calls.


  • 1 small onion, finely sliced

  • 1 clove garlic, crushed

  • ½ small red chilli, finely chopped

  • 100g diced chorizo

  • 1 tin cannellini beans

  • 1 jar of Mutti passata

  • 4 eggs

  • 1 ripe avocado

  • Eat 17 chili bacon jam

  • Fresh sourdough bread


Pre heat the oven to 200c

Start by gently frying the chorizo until the oil starts to run out, add the onion, garlic and chilli to the pan and fry until the onion is soft. Add the beans and tomato, salt and pepper and cook for 10 mins or so.

Pour the mixture into an oven proof dish and make four hollows, crack the eggs into the hollows. Bake in the oven for 5-10 mins, until the whites are set and the yolks are still soft. Season the eggs, sprinkle with chilli bacon jam,chopped fresh coriander and serve with sliced avocado and toasted sourdough (for dipping into the yolks!)

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