YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed turkey chorizo and spinach baked with eggs in a velvety Greek yogurt sauce for a protein-packed meal with a rich, smoky finish.
INGREDIENTS
4 oz ground turkey chorizo
3 large eggs
0.25 cup non-fat Greek yogurt
1 cup fresh spinach
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh chives
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small oven-safe skillet over medium heat.
Add the ground turkey chorizo to the skillet and cook until browned and cooked through, breaking it into small crumbles with a spatula.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
In a small bowl, whisk together the non-fat Greek yogurt, sea salt, black pepper, and smoked paprika until smooth.
Dollop the yogurt mixture over the chorizo and spinach, then use a spoon to gently swirl it into the base.
Create three small wells in the mixture using the back of a spoon and carefully crack one egg into each well.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
Remove from the oven and garnish with finely chopped fresh chives before serving warm.