Wednesday, October 10, 2012

Baked Eggs with Chorizo

Melbourne's been having some miserable weather lately; the forecast for the three few days is drizzly and 13°C, 12°C and 14°C respectively. Some spring we're having here. Still, it means I can indulge in hearty and warming breakfasts because they're necessary. 

I'd recently bought some absolutely lovely chorizo from the markets, full of delicious pork and pork fat accented with paprika and salt.What better way to use it up than in hot and spicy baked eggs? Gooey eggs with runny yolks and some tomato-based richness was so attractive in the cold. Raiding the fridge for other ingredients seemed liked the smartest thing to do to add some flavour and some texture. 

So into the wok went sliced mushrooms...

Mushroom, mushroom
...then the sliced chorizo, the star of the dish (well, apart from the eggs). 

Adding some greens for nutritional value is always a good thing though right? So a few handfuls of spinach went into the wok as well. 

Spinach, Mushrooms and Chorizo
The pre-requisite of baked eggs (other than the eggs of course) are tomatoes. Mix can of these with a generous amount of spices, add all the goodness from the wok, then pour into ramekins, make an indentations and crack an egg into its nest.  

Ready for the Oven
A little cheese to top things off, and some time in the oven and you have steaming hot and rich baked eggs. Perfect served with some toasted rye and a cup of coffee. I love mornings with hot breakfasts.

Baked Eggs with Chorizo

  • 1 tbsp olive oil
  • 6 medium mushrooms, washed and sliced
  • 3/4 medium-sized chorizo 
  • 2 handfuls baby spinach
  • 1 can diced tomatoes
  • 1 tbsp paprika (smokey or sweet)
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 2 eggs
  • 2 tbsp grated Parmesan 
  1. Preheat oven to 180°C
  2. Heat the olive oil in a wok over medium heat, and when it starts to smoke, add in the sliced mushrooms. Stir to cook.  
  3. When the mushrooms have started browning, add the chorizo to the wok, then when the mushrooms are almost cooked through, add the spinach.
  4. When the spinach is slightly wilted, add the tomatoes, paprika, chilli flakes and salt. Mix thoroughly, turn heat to low, and allow the liquid to reduce slightly (5 minutes or so)
  5. Pour mixture into two ovenproof-ramekins and make a small indentation in the top of each one. 
  6. Gently crack an egg into each tomato nest, sprinkle freshly grated Parmesan over the top and place ramekins in the oven. 
  7. Bake for 10-12 minutes in the oven (until the eggs have just set), and serve in ramekins (careful, they're hot!) with toasted bread and a cup of coffee is you wish.
Baked Eggs with Chorizo