YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Oven-baked eggs nestled in a savory bed of crumbled smoky chorizo and wilted spinach, finished with a dollop of velvety Greek yogurt for a rich texture.
INGREDIENTS
3 large eggs
1.5 oz ground chorizo
1 cup baby spinach
0.25 cup plain Greek yogurt
0.25 tbsp ghee
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Melt the ghee in a medium oven-safe skillet over medium heat and sauté the diced onion and garlic until soft and fragrant.
Add the ground chorizo to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.
Stir in the baby spinach and smoked paprika, cooking just until the greens have wilted into the meat mixture.
In a small bowl, whisk together the Greek yogurt, sea salt, and black pepper, then fold this into the skillet to create a creamy base.
Use the back of a spoon to create three small wells in the mixture and carefully crack one egg into each indentation.
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and the yolks are still slightly jiggly.