YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Protein-rich eggs baked in a savory skillet with smoky chorizo and wilted spinach, finished with a dollop of cooling Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
4 oz ground pork
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.5 tsp smoked paprika
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 cast iron skillet over medium heat.
Add the ground pork and smoked paprika to the skillet, breaking the meat apart with a spoon and cooking until browned and fragrant.
Toss in the baby spinach and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk the Greek yogurt with a tablespoon of water to thin it slightly, then pour it over the pork and spinach mixture, stirring gently to combine.
Use the back of a spoon to create three small wells in the mixture and carefully crack one egg into each well.
Season the eggs with sea salt and black pepper.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and garnish with freshly chopped chives before serving hot.