There’s no need to go out for brunch when you can make these delicious chorizo baked eggs at home. In just 40 minutes, most of which is hands off time in the oven, you can have these baked eggs ready to serve, without even having to change out of your pyjamas! Have it as a one-pan family sized portion or make individual ramekin sized portions if you prefer. Add some crusty bread and you’ve got a delicious, healthy and hearty weekend breakfast, perfect for sharing!
What You’ll Need To Make Chorizo Baked Eggs
You will need either an oven safe frying pan if you are making a large sharing portion, or oven safe ramekins for individual portions. If you don’t have either of these, you can also transfer the contents of the frying pan into a baking dish before popping it all into the oven.
These baked eggs are surrounded by a lake of rich, smoked paprika spiked tomato and chorizo sauce which is made extra hearty by adding some red kidney beans. You could substitute these out easily for any other beans you might have on hand, but I find the flavour and texture of red kidney beans go really well with the robust flavours of this dish, so use them if you can.
I’ll throw a bunch of baby spinach into any dish I can for the extra health value, and this dish is perfect for it. It’s also an easy dish to sneak other extra vegetables in if you like- carrots, capsicum or mushrooms could all make nice additions!
How to Make Ahead
Baked eggs are best made on the day of serving as the eggs aren’t great reheated (you lose the runny yolks which often become powdery instead). If you want to make it ahead, do so by making just the chorizo tomato sauce first, leaving out the spinach for now. Then when it comes time to serve, simply reheat the sauce on the stove before mixing in the spinach leaves, and then continuing with the recipe as written. This is great if you’re having guests over for brunch as it makes putting it together even faster and easier.
How to Serve
Fresh toasted crusty bread is my favourite way to serve this. If you’re watching your carbs though, this meal is hearty enough with the beans that you can easily eat it on its own. Otherwise, having it with some roasted sweet potato would also be delicious!
If you’re looking for other chorizo recipes, be sure to check out our one pot chicken and chorizo stew!
If you try this recipe, please let us know how you went in the comments below!
Recipe Card
Chorizo Baked Eggs
These chorizo baked eggs are made on the stovetop and finished in the oven- pair with some toasted crusty bread for a delicious breakfast to share.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 links of dry cured chorizo, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 tsp chilli flakes (or to taste)
- 400g / 14 oz (1 can) crushed tomatoes
- 400g / 14 oz (1 can) red kidney beans, drained
- 1 cup (250ml / 8 fl oz) chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups baby spinach leaves
- 4-5 eggs
Instructions
- Heat olive oil in a large (ovenproof if making one large portion) frying pan over medium-high heat. Add diced onions and chorizo and cook for a few minutes until the onions have softened and the chorizo has begun to brown.
- Stir in minced garlic, smoked paprika and chilli flakes and cook for a few minutes before adding in the canned tomatoes, drained kidney beans, chicken stock, salt and pepper. Simmer everything for 10 minutes or until the sauce has started to thicken. While you're waiting for this to happen, preheat your oven to 180°C/ 350°F (160°C Fan).
- Once the sauce has thickened, stir in the baby spinach leaves until they have begun to wilt.
- If making in the same pan: use a spoon to make 4-5 hollows in the sauce and crack one egg into each.
If making individual serves: simply spoon mixture into ramekins and make a slight hollow in the middle of the sauce before cracking an egg into each. - For both methods, bake for 10-15 mins or until the eggs are cooked to your liking. Season with additional salt and pepper if desired and serve with toast.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 360Total Fat: 20.3gSaturated Fat: 6.3gCholesterol: 190mgSodium: 936mgCarbohydrates: 20.1gFiber: 8.6gSugar: 2.1gProtein: 21.2g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients
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