YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed turkey chorizo and spinach baked in a creamy yogurt base with eggs until the whites are set and the yolks remain velvety.
INGREDIENTS
2 large eggs
3 oz turkey chorizo
0.5 cup non-fat Greek yogurt
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
Add the turkey chorizo to the skillet and cook until browned and crumbled, about 5-6 minutes.
Add the baby spinach to the skillet and sauté just until wilted.
Dollop the non-fat Greek yogurt over the chorizo and spinach mixture, spreading it slightly to create a creamy bed for the eggs.
Use a spoon to create three small wells in the mixture and carefully crack one egg into each well.
Sprinkle the sea salt and black pepper evenly over the eggs.
Place the skillet in the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks are still runny.
Remove from the oven and garnish with freshly chopped chives before serving immediately.