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Spanish-Style Baked Eggs

Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.

High ProteinSpicyChorizoBreakfastEggsOne-Pan

Estimated Nutrition

Per Serving Total
Calories 712.5 kcals 712.5 kcals
Carbohydrates 23.8 grams 23.8 grams
Fat 54.2 grams 54.2 grams
Protein 32.4 grams 32.4 grams
Cook Time
6 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
pieces
Capers
1
tbsp
Sherry Vinegar
red wine vinegar can be used as an alternative
Dairy
2
pieces
Egg
preferably free-range
Meat
30
g
Chorizo
sliced
NutsSeeds
1
clove
Garlic
crushed
15
g
Flat leaf Parsley
chopped
1
sprig
Chervil
OilsFats
30
ml
Olive Oil
Vegetables
2
pieces
Shallot
finely sliced
1
piece
Red Chilli
finely chopped
400
g
Chopped Tomatoes
one tin

Steps

  • Preheat the oven to 170°C.
  • Sauté shallots, garlic, chorizo, and chilli in olive oil for 2 minutes.
  • Add capers and vinegar and simmer for 1 minute.
  • Stir in tomatoes and parsley, bring to a boil, and season to taste.
  • Transfer the sauce to an ovenproof dish and crack eggs onto the surface.
  • Cover the dish with foil and bake for 3 minutes.