Tomato and Chorizo Baked Eggs

Tomato and Chorizo Baked Eggs Image Image by: Tomato and Chorizo Baked Eggs Image Author: Canadian Living

This versatile, easy to assemble meal is sure to become a family favourite. Topped with crispy chorizo, this dish is decidedly for dinnertime, but when made with another type of sausage, it could also make a nice brunch main. Serve with crusty bread.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2013

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 cups bottled strained tomatoes (passata)
  • 4 eggs
  • 1/3 cup whipping cream (35%)
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cups diced chorizo sausages
  • 6 cups baby spinach

Method

In large skillet, heat 1-1/2 tsp of the oil over medium heat; cook onion and half of the garlic until fragrant, about 4 minutes.

Divide onion mixture among four 5-inch (12 cm) diameter ovenproof ramekins. Divide tomatoes among ramekins; top each with 1 egg. Divide cream among ramekins; sprinkle each with salt and pepper.

Bake in 375ºF (190ºC) oven until egg yolk is set and egg white is no longer runny, 18 to 20 minutes.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook remaining garlic until fragrant, about 2 minutes. Add chorizo; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add spinach in 2 batches; cook, stirring, until slightly wilted, about 2 minutes.

Serve spinach mixture on eggs.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 660 mg
  • Sugars 7 g
  • Protein 15 g
  • Calories 342.0
  • Total fat 26 g
  • Potassium 658 mg
  • Cholesterol 235 mg
  • Saturated fat 10 g
  • Total carbohydrate 12 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 59.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato and Chorizo Baked Eggs

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