Baked Chorizo Eggs

Craving a delicious and filling breakfast or brunch dish?  These Baked Chorizo Eggs bring together the bold, savory flavors of ground chorizo with perfectly baked eggs for a satisfying and hearty meal.

The spicy, smoky notes from the chorizo pair wonderfully with the richness of the eggs, all baked together in a single skillet for easy prep and cleanup.

Whether you’re serving a crowd or treating yourself to a cozy morning, this dish is sure to impress.  It’s a great way to add a twist to your traditional egg routine.

You can also customize it by adding veggies like bell peppers, onions, or even a sprinkle of cheese for extra flavor.

This simple yet flavorful recipe comes together in just 30 minutes, making it the perfect option for busy mornings or weekend brunches. Serve it with crusty bread or avocado for a complete meal.

Ingredients for Baked Chorizo Eggs

• 2 teaspoon olive oil
• 1/2 lb (8 oz) chorizo sausage
• 6 large eggs
• 1/2 cup finely chopped onion onion
• 2 teaspoons crushed or minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (extra smokiness)
• 1/2 teaspoon onion powder
• 2 teaspoons fresh parsley or 1 teaspoon dried parsley
• 1/2 cup crushed tomatoes
• Salt and freshly ground black pepper, to taste

Directions

• Preheat the oven: Preheat your oven to 350 degrees Fahrenheit.

• Sauté the onions and garlic: In a large oven proof pan, heat a little bit of olive oil over medium heat.  Add the chopped onion. Sauté for about 4 minutes until the vegetables are softened.  Add the garlic and cook for 1 or 2 additional minutes.

• Cook the chorizo: Add the chorizo and cook, breaking it apart with a spoon, until browned and fully cooked through (about 5-7 minutes). Remove from the skillet and set aside.

• Add the tomatoes: Stir in the crushed tomatoes. Let the mixture simmer for 3 to 4 minutes to allow the flavors to combine.  Stir in the cumin, paprika, onion powder, salt, pepper, and parsley.

• Combine chorizo and veggies: Return the cooked chorizo to the skillet with the tomatoes and veggies. Stir everything together and cook for another 2-3 minutes to combine.  Create small wells in the mixture for each egg.

• Add the eggs: Carefully crack one egg into each well in the chorizo-tomato mixture. Season the eggs with a little salt and pepper.

• Bake the eggs: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft (or longer if you prefer firmer yolks).

You may also like these breakfast ideas:

• Strapatsada (the famous Greek scrambled tomato eggs)
• Sfougato (Greek Zucchini and Feta Breakfast Casserole)
• English Muffin Breakfast Sandwiches

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Baked Chorizo Eggs

These Baked Chorizo Eggs bring together the bold, savory flavors of ground chorizo with perfectly baked eggs for a satisfying and hearty meal.

Course Breakfast

Cuisine Spanish, Spanish-American

Keyword Brunch, Eggs

Servings 2

Ingredients

• 2 teaspoon olive oil
• 1/2 lb 8 oz chorizo sausage
• 6 large eggs
• 1/2 cup finely chopped onion onion
• 2 teaspoons crushed or minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika extra smokiness
• 1/2 teaspoon onion powder
• 2 teaspoons fresh parsley or 1 teaspoon dried parsley
• 1/2 cup crushed tomatoes
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit.

2. Sauté the onions and garlic: In a large oven proof pan, heat a little bit of olive oil over medium heat.  Add the chopped onion. Sauté for about 4 minutes until the vegetables are softened.  Add the garlic and cook for 1 or 2 additional minutes.
3. Cook the chorizo: Add the chorizo and cook, breaking it apart with a spoon, until browned and fully cooked through (about 5-7 minutes). Remove from the skillet and set aside.
4. Add the tomatoes: Stir in the crushed tomatoes. Let the mixture simmer for 3 to 4 minutes to allow the flavors to combine.  Stir in the cumin, paprika, onion powder, salt, pepper, and parsley.
5. Combine chorizo and veggies: Return the cooked chorizo to the skillet with the tomatoes and veggies. Stir everything together and cook for another 2-3 minutes to combine.  Create small wells in the mixture for each egg.
6. Add the eggs: Carefully crack one egg into each well in the chorizo-tomato mixture. Season the eggs with a little salt and pepper.
7. Bake the eggs: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft (or longer if you prefer firmer yolks).