Spanish baked eggs

Ingredients

• 1 tablespoon olive oil
• 5 chat potatoes, thinly sliced
• 1 chorizo sausage, thinly sliced
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 200g chicken thigh fillet, sliced thinly
• 400g can diced tomatoes
• 1/3 cup chicken stock
• 2 teaspoons thyme leaves
• 6 eggs
• rocket, parmesan, balsamic salad dressing, to serve

Preparation method

PER SERVE $2.10

Preheat oven to hot, 200°C. Lightly grease an 8-cup shallow baking dish.
Heat oil in a large frying pan on high. Fry potatoes in a single layer for 3-4 minutes each side, until cooked through. Add sausage to pan halfway through cooking, turning. Set aside.
In same pan, saute onion and garlic for 1-2 minutes, until tender. Add chicken and cook 2-3 minutes until browned. Stir tomatoes, stock and half thyme through. Simmer 4-5 minutes.
Pour tomato mixture into baking dish. Top with potatoes and sausage. Using the back of a spoon, press 6 indents into mixture. Crack eggs one at a time and carefully slide into holes. Sprinkle with remaining thyme.
Bake 15-20 minutes, until egg whites set but yolks remain runny. Serve with rocket salad.

Source:
http://food.ninemsn.com.au/recipes/iegg/8349359/spanish-baked-eggs-for-8-40