Baked Eggs with Chorizo, Kale & Bell Peppers
Spicy chorizo with the freshness of kale and red bell pepper, baked with eggs and topped with melted cheese and cilantro.
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:Â 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.
FRIDAY 250321