Chorizo Baked Eggs

Prep Time
Cook Time
Ready In

Recipe: #23948

June 03, 2016

"From Recipe+ budget planner meals which could be served at breakfast, brunch, lunch or dinner."

Original is 4 servings


  • Serving Size: 1 (226.5 g)
  • Calories 544.8
  • Total Fat - 33.8 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 264.1 mg
  • Sodium - 907.6 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 21.1 g
  • Protein - 22.4 g
  • Calcium - 95.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

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.

Step 3

Add spinach and cook and stir for 1 minute or until spinach wilts.

Step 4

Spoon chorizo mixture into a 1 litre (4 cup) ovenproof dish.

Step 5

Place on a baking tray and using the back of a spoon make 4 small indents in top of the chorizo mixture.

Step 6

Carefully crack an egg into each indent and then bake for 8 minutes or until eggs are cooked to your liking.

Step 7

Serve with muffins.

Step 8

I think this would also lend itself to be cooked in individual ramekins.


No special items needed.

1 Reviews


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


review by:
(9 Sep 2018)

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