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 (14 oz) can crushed tomatoes
  • 2 links chorizo, about 4 oz
  • 1/2 tsp smoked sweet paprika, or more to taste
  • 4 organic eggs
  • 1/4 cup manchego cheese, shredded
  • S&P
  • sliced chives for garnish (optional)

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 salt, and simmer for 15-20 minutes.
  5. Spray individual 6-inch baking dishes with cooking spray.
  6. Fill the baking dishes 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. 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 8-10 minutes or until the egg whites are set (don’t overcook the yolks!). Serve with buttered toast.

One thought on “Baked Eggs with Chorizo

  1. JamieB says:

    ooh! looks delicious!

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