Baked Eggs With Chorizo Peppers Recipes

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

SPANISH EGGS WITH CHORIZO & PEPPERS

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

BAKED EGGS WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6, heat the oil in a medium pan, add the chorizo for 5mins or until the oil turns red and the chorizo is slightly crisp, add the onions and cook until they start to soften, then add both the chopped pepper and garlic and cook for a further 5 mins.
• Add the tomatoes, sweet paprika, chilli powder and tomato paste and stir together seasoning with salt and pepper to taste, bring to a gentle boil then reduce immediately to a simmer, now cover and cook for 10mins to allow it to thicken.
• Split the mixture between 2 oven proof bowls, make 2 dimples in the sauce and break an egg into each one, put into the preheated oven and cook for 10-15mins depending on how you like your eggs, serve pipping hot topped with chopped parsley accompanied with a slice of toasted sourdough bread.

WHOLE30 CHORIZO EGG BAKE: PALEO, DAIRY-FREE, GLUTEN-FREE

Steps:

• Brown the chorizo, drain and set aside
• While the chorizo is browning, preheat the oven to 350 degrees F. and chop the vegetables
• Spray a large casserole baking dish with a light coat of cooking oil and layer the bottom of the dish with the hash browns
• Crack the eggs into a mixing bowl and whisk to beat the eggs. Add the diced peppers, onion, almond milk, salt and pepper to the beaten eggs and stir again to combine. Next, mix in the ground chorizo
• Pour the egg mixture into the casserole dish over the hash browns and bake for 50 minutes, or until there is no more liquid egg seen in the middle of the egg bake
• Serve with sliced avocado, green onion, salsa or guacamole

CHORIZO, PEPPER & PRAWN BAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
• Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA

Steps:

• Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
• SAUCE.
• Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
• Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
• Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
• Add tomatoes and basil. Season with salt and pepper to taste.
• Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
• Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
• EGGS AND CHEESE.
• Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
• Evenly top divots with ricotta and crack an egg on top of each one.
• Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
• Remove from oven and serve immediately with bread.