Baked Eggs with chorizo, white beans and tomatoes

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #39815

November 20, 2022



"Recipe source: The Mediterranean Table cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (521.3 g)
  • Calories 571.5
  • Total Fat - 36.5 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 917.7 mg
  • Sodium - 1312.6 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 4.9 g
  • Sugars - 6.9 g
  • Protein - 45.1 g
  • Calcium - 219.3 mg
  • Iron - 7.1 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a skillet over medium heat heat the olive oil and then add the next two ingredients (-garlic) and cook stirring for 3-5 minutes or until softened.

Step 3

Stir in tomatoes (with juices), beans and spices (paprika -pepper) and cook stirring for 8-10 minutes or until sauce thickens.

Step 4

Place 4 (6 ounce) ramekins on a baking sheet. Spoon tomato mixture into the ramekins, dividing evenly. Top with slices of chorizo, dividing evenly among the ramekins. Make a well in the middle of each ramekin and break and egg into the middle of each one.

Step 5

Bake in the preheated oven for 10-15 minutes or until the egg white sets but the yolk is still runny.

Step 6

Serve immediately. Delicious topped with grated manchego cheese over the top.

Tips & Variations


No special items needed.

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