Baked Eggs with chorizo, white beans and tomatoes
Recipe: #39815
November 20, 2022
Categories: Breakfast, Oven Bake, Canned Tomatoes Breakfast Casseroles, more
"Recipe source: The Mediterranean Table cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (521.3 g)
- Calories 571.5
- Total Fat - 36.5 g
- Saturated Fat - 10.8 g
- Cholesterol - 917.7 mg
- Sodium - 1312.6 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 4.9 g
- Sugars - 6.9 g
- Protein - 45.1 g
- Calcium - 219.3 mg
- Iron - 7.1 mg
- Vitamin C - 26 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
In a skillet over medium heat heat the olive oil and then add the next two ingredients (-garlic) and cook stirring for 3-5 minutes or until softened.
Step 3
Stir in tomatoes (with juices), beans and spices (paprika -pepper) and cook stirring for 8-10 minutes or until sauce thickens.
Step 4
Place 4 (6 ounce) ramekins on a baking sheet. Spoon tomato mixture into the ramekins, dividing evenly. Top with slices of chorizo, dividing evenly among the ramekins. Make a well in the middle of each ramekin and break and egg into the middle of each one.
Step 5
Bake in the preheated oven for 10-15 minutes or until the egg white sets but the yolk is still runny.
Step 6
Serve immediately. Delicious topped with grated manchego cheese over the top.
Tips
No special items needed.
1 Reviews
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