Baked Eggs With Chorizo

I awoke from a dream startled, and rang Mr NQN at work.

"Honey, I had a dream that you were wearing two of my cardigans. You know the one with the pearls?"

"Err what?" he said startled.

"You were wearing two of my cardigans to work, one backwards, and you were about to do a dance off with the guys that you work with..." I said breathlessly while thumbing through my wardrobe to look for the cardigans, just in case he had taken them you know. "So I guess I'm ringing to find out, was I dreaming or did you wear two of my cardigans and are you having a dance off?"

There was a loud sigh and then with the patience of a saint he said, "No I'm not but thank you for calling."

I realise now that it's best to not call someone straight after dreaming, after all, they are sometimes so vivid that you might think that your shirt and pants wearing husband might suddenly turn up at work wearing not one but two of your cardigans.

This is a much better and safer way to wake up.

I save this recipe for weekends when it is cold and raining as a trip outside is about as welcome as a trip to the dentist. It's the kind of dish we might choose if we see it on a cafe menu and it really is so simple. It's a bit of mixing (in the ramekin itself, no extra bowls to wash up), a bit of slicing and then it has 10 minutes in the oven while you check your morning emails, blogs, instagram, facebook, twitter and pinterest.

Or your cupboard to see whether your husband has borrowed your clothing...

So tell me Dear Reader, do you go out for brunch on the weekends? And what do you usually order?

Baked Eggs With Chorizo

Serves 4

Preparation time: 5-10 minutes

Cooking time: 10 minutes

• 1 tin chopped tomatoes

• 4 tablespoons tomato paste

• 1 garlic clove, very thinly sliced

• 1.5-2 chorizo sausages, use cured or dry chorizo, sliced very thinly (if you use fresh chorizo, you might need to fry the slices first to ensure that they are cooked through)

• 80g feta cheese

• 16 olives

• 4 eggs

• Salt and pepper

• a few tablespoons of fresh parsley to garnish

• Bread to serve (I served it with a Neu's Delicacy carrot bread)

Step 1 - Preheat oven to 200C/400F. Divide the tin of tomatoes into 4 wide ramekins and add a tablespoon of tomato paste to each and mix to combine. Add a few slivers of the garlic to each dividing between the ramekins. Top with discs of chorizo, olives and pieces of feta cheese and then break an egg over the top of each ramekin. Bake for 10 minutes. Season with salt, pepper and sprinkle over some parsley. Serve with char grilled bread.