- 250 g Woolworths ready-made puff pastry, thawed
- 6 free-range chorizo slices
- 6 free-range eggs
- Olive oil, for drizzling
- Salt and white pepper, to taste
- Smoked paprika, to taste
Preheat the oven to 180°C.
Roll out the puff pastry to a thickness of 5 mm on a lightly floured surface. Allow to rest for 5 minutes.
Grease a muffin pan and cut out discs of pastry using a pastry cutter that is larger than the circumference of the muffin moulds.
Line the muffin moulds with the pastry discs, then add a slice of chorizo to each mould and crack in an egg.
Drizzle over the olive oil, season with salt, white pepper and a hint of smoked paprika. Bake for 10 minutes.
Chef's note: “The chorizo egg tart started off as a small snack that I did at Jardine Bakery. The idea was that you grab a coffee and an egg tart and you have a full breakfast in two bites! They became known as ‘eggies’ among our customers and got so popular we now make three different kinds: chorizo, sundried tomato and smoked Norwegian salmon.”