Baked Eggs With Chorizo And Potatoes Recipes

BAKED EGGS WITH CHORIZO AND CREAM

Steps:

• Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
• Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
• Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
• Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
• Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.

BAKED EGGS WITH CHORIZO AND POTATOES

Steps:

• Directions Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

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.

CHORIZO, POTATOES AND EGGS

Steps:

• Cook your chopped potatoes in a 12" frying pan.
• Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
• Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
• Mix the chorizo completely into your cooked potatoes.
• Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
• Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
• If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

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.

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.