Tomato and Chorizo Baked Eggs
- Preparation time: 15 minutes
- Total time : 25 minutes
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||26 g|
|sat. fat||10 g|
|dietary fibre||2 g|
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.
- 1 tbsp 1tbspolive oil
- 1 1oniononions, chopped
- 4 4cloves garlic, minced
- 2 cups 2cupsbottled strained tomatoes, (passata)
- 4 4eggeggs
- 1/3 cup 1/3cupwhipping cream, (35%)
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 3/4 cup 3/4cupdiced chorizo sausage
- 6 cups 6cupsbaby spinach
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.
Source : Canadian Living Magazine: February 2013