Saturday, April 16, 2016
Tomato and Chorizo Baked Eggs
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.
By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: February 2013
Prep time 15 minutes
Total time 25 minutes
Portion size 4
1 tbsp (15 mL) olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups (500 g) bottled strained tomatoes, (passata)
1/3 cup (67 g) whipping cream, (35%)
1 pinch salt
1 pinch pepper
3/4 cup (175 mL) diced chorizo sausage
6 cups (40.2 g) baby 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.
Nutritional Information Per serving: about
cal 342 pro 15g total fat 26g sat. fat 10g
carb 12g dietary fibre 2g sugar 7g chol 235mg
sodium 660mg potassium 658mg
calcium 11 iron 34 vit A 59 vit C 12