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Chorizo Baked Eggs
Chorizo Baked Eggs
- Preparation time 20 mins
- Serves 4 people
- Download as PDF
- Publication
We can't get enough of these Chorizo Baked Eggs.
Created by the talented home cook Tom Smallwood, this recipe combines affordable ingredients alongside the ever versatile egg to create a hearty, high-protein dish. Melted mozzarella joins the party and paprika adds a spicy punch. We have a feeling this 20-minute meal will be a part of your weekly rotation very soon.
Ingredients
- 1 small brown onion
- 1 clove of garlic
- ½ Tbsp smoked paprika
- 1 tsp cumin
- 1 chorizo sliced
- 200g crushed tomato
- 4 eggs
- 100g mozzarella
- Parsley
- Coriander
- Sourdough, to serve
Method
- Add the sliced chorizo and cook for 2-3 minutes or until the chorizo has a brown crust.
- Slice the onion thin and add to a frying pan on medium heat with a pinch of salt. Sauté for 2 minutes until translucent. Add cumin and paprika, stirring to combine. Toast spices for 30 seconds.
- Grate in fresh garlic and cook for another 30 seconds.
- Add in tomato and mozzarella, stirring to combine.
- Transfer to an oven-safe dish and crack 4 eggs on top.
- Bake in an oven at 180°C for 15-20 minutes or until the cheese is melted and the eggs are cooked to your liking.
- Sprinkle chopped parsley and coriander and serve.
