The
Daily
Fix
Rest
Baked Eggs with Chorizo, Kale & Bell Peppers
The Mess
Rest day
Spicy chorizo with the freshness of kale and red bell pepper, baked with eggs and topped with melted cheese and cilantro.
Artistic interpretation, or accurate?
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
2 large eggs
2 oz chorizo, diced (or use spicy sausage)
1/2 cup kale, chopped (or spinach)
1/4 cup red bell pepper, diced
1 Tbsp onion, finely chopped
½ tsp butter
1/4 cup shredded cheddar or Monterey Jack cheese
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Macronutrients
Protein: 27g
Fat: 48g
Carbs: 6g
Preparation
Preheat the oven. Preheat your oven to 375°F (190°C).
Cook the chorizo and vegetables: Heat ½ tsp of butter in a skillet over medium heat. Add the diced chorizo (2 oz) and cook for 3-4 minutes until it starts to brown and release its oils.
Add the chopped onion (1 Tbsp) and diced red bell pepper ¼ cup, and sauté for another 2-3 minutes until softened. Stir in the chopped kale (½ cup) and cook until wilted. Season lightly with salt and pepper to taste.
Assemble the dish: Transfer the chorizo and vegetable mixture into a small oven-safe baking dish or individual ramekins. Make two small wells in the mixture and crack an egg into each one.
Sprinkle shredded cheese (¼ cup) over the top.
Bake the eggs: Place the dish in the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny (bake longer if you prefer firmer yolks).
Serve: Remove from the oven and garnish with chopped fresh cilantro.
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FRIDAY 250321