June 03, 2016
Breakfast, Dinner, Lunch,
Eggs, Vegetables, Peppers, Spinach, Quick Meals, Brunch, Weeknight Meals, Oven Bake, Stove Top, Make it from scratch more
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"From Recipe+ budget planner meals which could be served at breakfast, brunch, lunch or dinner."
Preheat oven to 220C/200C fan forced.
Heat oil in a large frying pan over moderate heat and add onion and cook and stir for 3 minutes or until soft and then add chorizo and capsicum, cook and stir for a further 2 minutes or until capsicum is tender.
Add spinach and cook and stir for 1 minute or until spinach wilts.
Spoon chorizo mixture into a 1 litre (4 cup) ovenproof dish.
Place on a baking tray and using the back of a spoon make 4 small indents in top of the chorizo mixture.
Carefully crack an egg into each indent and then bake for 8 minutes or until eggs are cooked to your liking.
Serve with muffins.
I think this would also lend itself to be cooked in individual ramekins.
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I followed the recipe except for the cooking method - I made them stove top. Fried the veggies and removed them from the pan & kept warm. Then cooked the scrambled eggs, arranged the veggies in a circle on a warm plate, added the eggs in th centre, added all grain Rye bread toast and enjoyed another of your breakfast recipes Pat