Spanish Chorizo & Eggs

4
Servings
15m
Prep Time
20-25m
Cook Time
35m
Ready In


"Smoked paprika adds a distinct flavor and color to this Spanish-style easy egg recipe."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (625 g)
  • Calories 776
  • Total Fat - 54.6 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 966.3 mg
  • Sodium - 1238.7 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 4.9 g
  • Sugars - 9.9 g
  • Protein - 50.9 g
  • Calcium - 196.5 mg
  • Iron - 7.4 mg
  • Vitamin C - 112.4 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 350-degrees F (180C).

Step 2

Heat 2 teaspoons of the oil in a frying pan over medium heat. Add chorizo and cook until golden. Transfer 
to a bowl. Add remaining oil, onion, garlic and bell peppers to pan.

Step 3

Cook for 4 minutes. Add cumin, coriander and paprika. Stir 
and cook for 1 minute or until aromatic. Return chorizo to pan with tomato and bring mixture to the boil. Reduce heat 
and simmer for 2 minutes. Season with 
salt and pepper.

Step 4

Spoon mixture into four 
1-cup ramekins. Break an egg into each ramekin. Bake for 15 minutes or until eggs are just set. Sprinkle with parsley. Serve.

Tips & Variations


No special items needed.

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