Chorizo Baked Eggs
It's amazing how some pantry staples can create an epic dish like my chorizo baked eggs. Inspired by the Middle Eastern Shakshouka, this dish is A+ on flavour.
Ingredients 13
200 g chorizo, chopped
1 brown onion, chopped
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tbsp tomato paste
400 g butter beans, rinsed and drained
1⁄4 cup sun-dried tomatoes, chopped
400 g diced tomatoes, can
1 tbsp honey
1 cup kale, torn into small pieces
4 free-range eggs
4 corn tortillas, warmed
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
Preheat the oven to 180°C (160°C fan-forced). Place a non-stick frypan over a medium heat and add the , , , and . Sauté until the chorizo starts to turn golden and the onion softens. Stir in the , , , canned and .
Gently simmer for 10 minutes then stir in the . Continue to simmer for another 5 minutes or until the kale has wilted slightly. Divide the mixture between four 250ml ramekins and make a well in the centre of each. Crack an into the well while the mixture is still hot.
Place the ramekins on a baking tray and bake for 8 minutes or until have cooked to your liking. Season to taste, and serve immediately with the warmed .
Jacob Food's tips
This recipe can be more of a "choose your own adventure" when it comes to the fillings. If you don't have chorizo, you can use bacon. If you're a vegetarian just omit the meat and add more beans.
Helpful tips
Can I prepare the chorizo baked eggs ahead of time?
What kind of chorizo should I use for this recipe?
Are there alternatives to ramekins for baking the eggs?
What can I serve with chorizo baked eggs besides tortillas?
Rate this recipe
Notes
2
