Egg and Chorizo Bake – a delicious recipe with chorizo sausage, onion, bell peppers, garlic, tomatoes, paprika. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Cook the chorizo in a dry nonstick pan until the fat starts to run out.
3
Transfer to a plate using a slotted spoon, leaving the fat in the pan.
4
Add the onion to the pan and cook until it's soft and starting to brown.
5
Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
6
Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
7
Stir in the chorizo, spoon into four individual ramekins and make a hollow on the surface for the egg.
8
You can also make this in a large baking dish and make four hollows on the surface.
9
Break an egg into each hollow.
10
Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolks are still soft.
270
kcal
Calories
15
g
Fat
19
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 112 g chorizo sausage, 1 onion, 2 bell peppers, 1 garlic clove, and more.
Yes, Egg and Chorizo Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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