Baked Eggs with Chouriço
Baked Eggs with Chouriço
Ingredients
For the Chouriço Base
- 8 ounces chouriço, sliced 1/4-inch thick
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Eggs and Topping
- 8 large eggs
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using individual ramekins, lightly grease four 8-ounce ramekins.
⏱️ 5 min•🌡️ 375
- 2
In a large oven-safe skillet (preferably cast iron or enameled cast iron), heat the olive oil over medium heat. Add the sliced chouriço and cook until browned and slightly crisp, about 5 to 7 minutes. Remove the chouriço with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet and cook until softened, about 3 to 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2 to 3 minutes until fragrant.
⏱️ 8 min
- 4
Stir in the undrained diced tomatoes, tomato paste, smoked paprika, dried oregano, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 10 min
- 5
Stir most of the cooked chouriço back into the tomato sauce, reserving a small amount for garnish. If using ramekins, divide the sauce evenly among them. Create 8 small wells in the sauce (2 per serving) using the back of a spoon.
⏱️ 3 min
- 6
Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper. Sprinkle with the freshly grated Parmesan cheese.
⏱️ 2 min
- 7
Transfer the skillet (or ramekins) to the preheated oven. Bake for 12 to 15 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
⏱️ 15 min•🌡️ 375
- 8
Remove from the oven. Garnish with the reserved chouriço and fresh chopped parsley. Serve immediately, perhaps with some crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Eggs with Chouriço
Ingredients
For the Chouriço Base
- 8 ounces chouriço, sliced 1/4-inch thick
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Eggs and Topping
- 8 large eggs
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using individual ramekins, lightly grease four 8-ounce ramekins.
⏱️ 5 min•🌡️ 375 - 2
In a large oven-safe skillet (preferably cast iron or enameled cast iron), heat the olive oil over medium heat. Add the sliced chouriço and cook until browned and slightly crisp, about 5 to 7 minutes. Remove the chouriço with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet and cook until softened, about 3 to 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2 to 3 minutes until fragrant.
⏱️ 8 min - 4
Stir in the undrained diced tomatoes, tomato paste, smoked paprika, dried oregano, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 10 min - 5
Stir most of the cooked chouriço back into the tomato sauce, reserving a small amount for garnish. If using ramekins, divide the sauce evenly among them. Create 8 small wells in the sauce (2 per serving) using the back of a spoon.
⏱️ 3 min - 6
Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper. Sprinkle with the freshly grated Parmesan cheese.
⏱️ 2 min - 7
Transfer the skillet (or ramekins) to the preheated oven. Bake for 12 to 15 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
⏱️ 15 min•🌡️ 375 - 8
Remove from the oven. Garnish with the reserved chouriço and fresh chopped parsley. Serve immediately, perhaps with some crusty bread for dipping.
⏱️ 1 min