Spicy Baked Eggs
Grab a knife, fork, and even a spoon and devour this low-carb brekkie straight out of the pan—yum!
Method
Step 1
Heat the oven to 180°
Step 2
In an oven-safe frying pan or skillet, heat one tablespoon of olive oil over a medium heat.
Step 3
Once evenly heated, add the onion (approx. ½ small onion) and garlic and sauté for two minutes. Add the chorizo and capsicum (approx. ¼ medium fruit), then cook for another 2-3 minutes or until the capsicum is soft and the onion translucent.
Step 4
Pour in the canned tomatoes. Season with sea salt, black pepper and paprika; then stir through.
Step 5
Bring to the boil, then reduce to a simmer for 4-5 minutes. Stir through the spinach (approx. 1 cup shredded) for a minute before removing from the heat, so it’s just wilted.
Step 6
Remove from the stove and use a wooden spoon or spatula to create two indents. Gently crack the eggs into them and transfer the entire dish to the oven. Cook for 10-12 minutes, or until eggs are done to your liking.
Step 7
Serve with a big dollop of sour cream and the fresh herbs.
Ingredients
- 20mL extra virgin olive oil
- 50g brown onion, diced
- 1 clove garlic, crushed
- 35g dry chorizo, chopped
- 80g capsicum, thinly sliced
- 100g canned tomatoes, drained and chopped
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch smoked paprika
- 45g baby spinach, shredded
- 2 extra-large eggs
- 40g sour cream
- 1 handful flat-leaf parsley leaves
- 1 handful chives, chopped
Per serve:
Energy: 619kcal. (2589kJ)
Fat: 73% (51g)
Protein: 18% (27g)
Carbohydrate: 9% (11g net carbs)