YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed chorizo and peppers baked with eggs in a velvety yogurt base for a protein-packed dish with a rich, smoky finish.
INGREDIENTS
2 oz ground pork chorizo
4 large eggs
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a small oven-safe skillet over medium heat.
Add the diced yellow onion, red bell pepper, and ground chorizo to the skillet, sautéing until the meat is browned and vegetables are tender.
Stir in the fresh baby spinach and cook for 1 minute until just wilted.
In a small mixing bowl, whisk together the Greek yogurt, sea salt, black pepper, and smoked paprika until the mixture is smooth and creamy.
Pour the yogurt mixture over the chorizo and vegetable base in the skillet, stirring gently to incorporate.
Use the back of a spoon to create four small wells in the mixture and carefully crack one egg into each well.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.