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Spanish Baked Eggs

Serves 4


1 COBS Bread Sourdough Cob

1 tablespoon olive oil
2 mild chorizo sausages, sliced
400ml tomato passata (or tomato puree)
1 teaspoon brown sugar
1 teaspoon harissa (optional)
½ cup marinated red pepper strips
salt and pepper for seasoning
4 free range eggs
½ cup pitted green spanish olives (rough chop in large segments)
chopped Italian parsley to serve


Preheat over to 200°C.

Heat oil in a medium frying pan, add chorizo and cook for a few minutes. Add tomato passata, sugar, harissa and red peppers. Bring to the boil, lower heat and allow sauce to gently simmer for about 10 minutes.

Divide sauce equally among four shallow ramekins. Make a small well in the sauce in each ramekin and crack an egg into each. Sprinkle with olives and cover with foil.

Place in oven and allow eggs to cook for 5 minutes or until whites are firm, but the yolks are still runny. Sprinkle with parsley and serve with large chunks of the Sour Dough.