Spanish Eggs and Chorizo Spanish Eggs and Chorizo

spanish eggs and chrorizo Image by: spanish eggs and chrorizo Author: Canadian Living

Serve this with a sliced baguette to soak up all the deliciously spicy sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007



In large shallow saucepan, heat oil over medium heat; cook onion, garlic, green pepper, pepper and oregano, stirring often, until softened, about 8 minutes.

Add tomatoes, chorizo, red pepper and hot pepper sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough that spoon drawn across bottom of pan leaves space, about 25 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 24 hours; reheat.) Stir in peas and parsley.

Divide among four 1-cup (250 mL) gratin dishes or pour into 5-cup (1.25 L) gratin dish. Break 1 egg into each small dish or spaced around large dish. Cover each with foil; bake in 375°F (190°C) oven for 15 minutes. Uncover and bake until whites are set and yolks still runny, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 389 mg
  • Protein 12 g
  • Calories 211.0
  • Total fat 12 g
  • Cholesterol 200 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g


  • Iron 21.0
  • Folate 26.0
  • Calcium 9.0
  • Vitamin A 22.0
  • Vitamin C 125.0
Share X

Spanish Eggs and Chorizo