Chorizo Baked Eggs
"From Recipe+ budget planner meals which could be served at breakfast, brunch, lunch or dinner."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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