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Baked Chorizo Eggs

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).