Baked Eggs with Chorizo

I’ve made this twice now, once for dinner, once for breakfast. It is AMAZING. Seriously, if I had a restaurant, this would surely be on the menu. Eat this.
Baked Eggs with Chorizo
serves 2 / adapted from this recipe

Here’s what I used:

• 2 tsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 links chorizo (Wellshire Farms from WF), about 4 oz
• 1 tsp smoked sweet paprika
• 4 organic eggs
• 1/4 cup manchego cheese, shredded
• S&P
• sliced scallion or chives for garnish – use whatever you have or nothing at all

Here’s what I did:

1. Preheat the oven to 400.
2. Heat olive oil in a large skillet over medium heat. Add onion, season with S&P, and cook gently for about 8 minutes. Add garlic and saute another 2 minutes or so.
3. Meanwhile, remove as much casing as possible from the chorizo and dice it up. Add chorizo and paprika and saute with the garlic and onion for a couple minutes.
4. Add tomatoes, season with S&P, and simmer for 15-20 minutes.
5. Spray individual 6-inch baking dishes (I used these, which I love) with cooking spray. The first time I made this, I didn’t have little dishes so I just cracked the eggs right on top of the tomato sauce and popped the whole thing in the oven.
6. If using little dishes, fill them about half way with the tomato sauce. Crack the eggs one by one in a small bowl. Gently slide 2 eggs into each baking dish from the small bowl (this will hopefully prevent the yolks from breaking when you crack the egg). Season eggs with S&P and sprinkle with a little cheese.
   
7. Place the baking dishes on a baking sheet and bake in the oven for about 8 minutes or until the egg whites are set. Serve with buttered toast and stick your face in it!
   

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