Spanish Baked Eggs & Chorizo Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large Eggs (room temperature)1 mid-sized Chorizo (sliced diagonally)1 can (400g) of Diced Tomatoes1 can (400g) of Cannellini Beans or Butter Beans (washed and drained)1 French Shallot (diced)2 Garlic Cloves (diced)1/2 tsp of Smoked Paprika1/4 tsp of Ground Cumin1/4 tsp of Cayenne Pepper1 tsp of Parsley Flakes1 Tbsp of KetchupSalt & Pepper to taste1 Tbsp of Olive Oil
Preheat your oven to 200°C (degrees Celsius).In a pan, heat olive oil on medium heat and add in diced garlic and French shallots. Cook until fragrant but careful not to burn them.Add diced tomatoes, cannellini/butter beans, chorizo slices, smoked paprika, ground cumin, cayenne pepper and ketchup. Cook for about 6-8 minutes till it reduces slightly.
(Note: I’m adding the chorizo slices now rather than later because I prefer them to be cooked through but you can always add them just before placing the dish in the oven)Turn heat off and add in parsley flakes with salt and pepper to taste.Transfer into individual cazuelas (terracotta dish) or baking dishes. Make a well in the middle and break an egg into each dish.Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
Serving Size: 2 Servings
(Note: I’m adding the chorizo slices now rather than later because I prefer them to be cooked through but you can always add them just before placing the dish in the oven)Turn heat off and add in parsley flakes with salt and pepper to taste.Transfer into individual cazuelas (terracotta dish) or baking dishes. Make a well in the middle and break an egg into each dish.Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
Serving Size: 2 Servings
Nutritional Info Amount Per Serving
- Calories: 417.9
- Total Fat: 17.1 g
- Cholesterol: 211.0 mg
- Sodium: 1,522.9 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 13.9 g
- Protein: 26.7 g
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