Baked Eggs with Chorizo, mushrooms & lemon creme fraiche

Baked Eggs with Chorizo, mushrooms & lemon creme fraiche
April 4, 2019 Sara
In Lantana Blog

BAKED EGGS With Chorizo, Mushrooms & Lemon Creme Fraiche.

There are many versions of this Middle Eastern dish on breakfast menus in cafes throughout Australia. I like plenty of sauce which helps to cook the eggs.


4 eggs

sea salt & freshly ground black pepper

Turkish bread, to serve


1 tablespoon olive oil

1 small red onion, finely chopped

2 garlic cloves, finely sliced

120g/1 cup chorizo sausages, cut into 5cm/1/4 inch slices

1 x 400g/14-oz. can plum tomatoes

1 tablespoon balsamic vinegar

1 1/2 tablespoons soft brown sugar

1/4 teaspoon dried chilli/hot red pepper flakes

1/2 star anise

1 x 5cm/2-inch strip orange rind, pith removed

12 basil leaves, roughly torn


15g/1 tablespoon butter

1 tablespoon olive oil

1 garlic clove, finely sliced

4 portobello mushrooms, sliced


100g/1/2 cup creme fraiche or sour/soured cream

1/4 teaspoon grated lemon zest

1/2 teaspoon freshly squeezed lemon juice

a baking sheet, greased



Begin by preparing the Chorizo Sauce. Put the oil in a large heavy bottomed frying pan/skillet set over a low-medium heat & gently saute the chopped onion for 7-10 minutes until soft and translucent, but not coloured. Add the sliced garlic & chorizo, & cook until the chorizo starts to brown & releases its oils. Add 60ml/1/4 cup of water & all the remaining ingredients except the basil. Season with salt & pepper, turn up the heat & bring the mixture to the boil. Immediately reduce the heat & simmer for 20-30 minutes, until the sauce is thick & glossy. Remove from the heat, discard the star anise & orange rind, stir in the basil & set aside.

Preheat the oven to 180∘C (350∘F) Gas 4

To prepare the mushrooms melt the butter & olive oil in a frying pan/skillet set over a medium heat. Add the sliced garlic & allow it to cook gently for 2-3 minutes, then remove the pan from the heat. Place the mushrooms on the prepared baking sheet & spoon over the garlic infused butter. Cover with foil & bake in the preheated oven for 15-20 minutes until tender.

To make the Lemon Creme Fraiche, combine all of the ingredients in a small mixing bowl, cover & set aside.

Return the Chorizo Sauce to a low heat & gently reheat. Add the Baked Mushrooms to the pan, making sure they are evenly distributed & half submerged in the sauce. Make four holes in the sauce with  a wooden spoon & crack in the eggs. Cover & cook very gently for 15-20 minutes until the whites are set & the yolks still a little runny. Sprinkle with black pepper & serve with turkish bread & the Lemon Creme Fraiche.

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