YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Oven-baked eggs nestled in a savory bed of smoky chorizo and wilted spinach, finished with a dollop of creamy Greek yogurt for a rich and velvety texture.
INGREDIENTS
2 large eggs
3 oz ground turkey chorizo
0.25 cup plain Greek yogurt
1 cup fresh baby spinach
0.25 cup diced red onion
0 tsp extra virgin olive oil
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
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 diced red onion and ground turkey chorizo to the skillet, sautéing until the meat is browned and the onion is translucent.
Toss in the fresh baby spinach and stir for 1 minute until just wilted, then remove the skillet from the heat.
Use a spoon to create four small wells in the chorizo and spinach mixture.
Carefully crack one egg into each of the four wells.
In a small bowl, whisk together the Greek yogurt, smoked paprika, sea salt, and black pepper.
Place small dollops of the seasoned yogurt mixture around the eggs.
Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
Remove from the oven and serve immediately while warm.