Spanish style backed eggs, chorizo and flatbreads


  • 250g mascarpone cheese
  • 100k greek yoghurt
  • 150g caster sugar


  • 1 orange
  • 4 eggs


  • Preheat the oven to 200c.
  • In a large bowl add mascarpone cheese, greek yoghurt, and caster sugar, combining well using a whisk.
  • Add the eggs and orange zest, whisking again to form a thick batter.
  • Line a medium-sized cake tin or saucepan with greaseproof paper, leaving at least 1-inch excess out of the top to keep the cheesecake from overflowing when it rises.
  • Pour the cheesecake mix into the cake tin filling it 3⁄4 of the way to the top, it will double in size so make sure there is enough room in the pan for this.
  • Bake for 30-35min until the top is a dark brown colour.
  • Remove from the oven and allow to cool for at least one hour before cutting and serving.

37g carbs    |    9 fat   |   10g protein