One Pan Baked Eggs with Chorizo
By Amy Crawford
I am, without doubt, a huge fan of a baked egg dish. And this one (THIS ONE!) - created by the very clever Rani Hansen of You Totally Got This - is especially good. A delicious combo of spicy chorizo, soft runny eggs, crushed toms and creamy beans, it is the perfect warming mid-week meal or lazy Sunday dinner. Guaranteed to fill you up with it's hearty goodness! I know you'll really enjoy this one.
Full credit to Rani for her very pretty photos and for keeping us all satiated in the easiest of ways.
1 small brown onion
1 chorizo sausage (mild or hot…you decide)
2 tsp olive oil
1 cup of tinned crushed tomatoes
1 400g can of butter beans or lima beans
1 tsp chilli flakes (optional)
2 cups of baby spinach
1/2 bunch of flat leaf parsley (approximately ½ cup once chopped)
2 slices of crusty bread or wraps, regular or gluten free, to serve (optional)
Preheat your oven to 180C/350F.
Thinly slice the chorizo and roughly chop the onion.
Heat the olive oil in an oven proof fry pan or skillet over medium to high heat. Add the onion and sausage and cook for 5 minutes or until the onion is soft, stirring occasionally.
Add the crushed tomatoes, butter/lima beans, chilli (if using) and spinach and stir through until the spinach has wilted and covered with sauce. This will take 2 to 3 minutes.
Stir through the parsley (leaving a tablespoon aside to sprinkle on top later). Use the back of a spoon to make four indents in the mixture, and crack an egg into each. Season with salt and pepper.
Transfer the fry pan to the oven and bake for 10 minutes until the whites are cooked, but the yolks are still runny. Depending on your oven, you might need to rotate the pan once so the eggs cook evenly.
Sprinkle with the remaining parsley and serve with crusty bread or wraps if using.