YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed smoky chorizo and wilted spinach baked in a velvety Greek yogurt base until the eggs are perfectly set and savory.
INGREDIENTS
1.5 oz ground pork chorizo
3 large eggs
0.5 cup non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup diced yellow onion
1 clove minced garlic
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 375°F (190°C).
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the onion until it becomes translucent.
Add the ground chorizo to the skillet, breaking it apart with a wooden spoon, and cook until it is browned and slightly crispy.
Stir in the minced garlic and baby spinach, sautéing just until the spinach has wilted completely.
In a small bowl, whisk together the Greek yogurt, sea salt, and black pepper until smooth.
Spread the yogurt mixture evenly over the chorizo and spinach in the skillet.
Using the back of a spoon, create three small wells in the mixture and carefully crack one egg into each well.
Place the skillet in the oven and bake for 10-12 minutes, or until the egg whites are opaque and set but the yolks are still runny.
Remove from the oven, garnish with freshly chopped chives, and serve immediately.