Baked Eggs with Chorizo and Capers
Ingredients
- 1 pound bulk chorizo casings removed if present
- ½ medium onion sliced
- 4 cloves garlic sliced
- ½ teaspoon saffron threads skip if you don’t have it, the dish will still be delicious!
- 28 ounces canned whole tomatoes crushed into pieces with your hands
- Salt to taste
- 4 large eggs or more, one per person
- 2 tablespoons capers
- Bread and crushed red pepper flakes optional, for serving
Instructions
- Preheat the oven to 350F and a large ovenproof skillet to medium-high heat with a drizzle of olive oil.
- Add the chorizo to the skillet and brown for 7 minutes or so, breaking it up with a spoon as it cooks.
- When the chorizo is cooked and browned, add the onion to the skillet. Stir the onions into the chorizo for 3 minutes.
- Add the garlic slices and cook for one minute.
- Add the tomatoes and saffron threads to the skillet with a sprinkle of salt. Stir to combine and taste; add more salt to your preference until the sauce is very flavorful.
- Make little wells in the sauce and carefully crack the eggs into the sauce – try to keep each egg together and don’t stir the sauce after this point.
- Place the skillet in the oven and bake for 10 minutes or just until the eggs are set and the yolks are still soft.
- Sprinkle the capers over the dish. Let the sauce cool for about 5 minutes in the skillet, then serve with bread and crushed red pepper flakes. Enjoy!
Tried this recipe?Let me know how it was!