If you want a hearty and flavorful meal, Spanish Baked Eggs with Chorizo is a must-try. This dish features spicy chorizo sausage, savory tomatoes, and perfectly baked eggs—all cooked together in one skillet. It’s a simple yet delicious recipe that’s perfect for breakfast, brunch, or even dinner. The best part? It’s easy to make and packed with flavor, making it a favorite for any day of the week.
Tips to Make the Spanish Baked Eggs with Chorizo Recipe:
1. Use Quality Chorizo: For the best flavor, choose high-quality Spanish chorizo. The better the sausage, the more savory and rich your dish will be.
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2. Sauté the Chorizo First: Begin by sautéing the chorizo in a skillet until it’s slightly crispy. This step enhances the flavor and ensures a tantalizing texture in your dish.
3. Opt for Fresh Tomatoes: While canned tomatoes can be convenient, using fresh, ripe tomatoes will lend a fresher, more vibrant taste to the recipe. Dice them into small pieces for an even cook.
4. Add Paprika for Extra Kick: If you like a bit more spice, sprinkle in some smoked paprika during the cooking process. It complements the chorizo and adds a deeper, smokier taste.
5. Bake Until the Egg Whites Set: Keep an eye on the baking time. You want the egg whites to be set but the yolks still runny. Typically, this takes about 8-10 minutes at 375°F (190°C).
Follow these tips, and you’ll have a delicious and savory meal that’s sure to impress!
How to Make Spanish Baked Eggs with Chorizo Recipe?
Spanish Baked Eggs with Chorizo Recipe
Equipment
- 1 Oven-safe skillet For baking the eggs and chorizo
- 1 Cutting board For prepping the ingredients
Ingredients
- 200 g Chorizo sausage Thinly sliced
- 1 tbsp Olive oil
- 1 Onion Diced
- 2 cloves Garlic Minced
- 1 can Diced tomatoes 400g can
- 4 Eggs
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley Chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add sliced chorizo and cook until it starts to release its oils.
- Add diced onion and garlic to the skillet and sauté until softened.
- Stir in the can of diced tomatoes (with juices) and season with salt and black pepper. Let it simmer for 5 minutes.
- Make 4 small wells in the tomato and chorizo mixture, and crack an egg into each well.
- Transfer the skillet to the preheated oven and bake until the eggs are set to your desired doneness, about 10-15 minutes.
- Remove the skillet from the oven, garnish with chopped parsley, and serve hot.
