YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed smoky chorizo and fresh spinach baked with eggs in a velvety Greek yogurt sauce for a savory and rich morning meal.
INGREDIENTS
4 oz lean ground pork chorizo
3 large eggs
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup diced yellow onion
1 clove minced garlic
0.25 tsp smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small oven-safe skillet over medium heat and sauté the diced yellow onion until it becomes translucent.
Add the ground chorizo to the skillet, breaking it into small crumbles with a spatula, and cook until browned and slightly crispy.
Stir in the minced garlic and fresh baby spinach, cooking for about 1 minute until the spinach is just wilted.
In a small bowl, whisk together the Greek yogurt, smoked paprika, sea salt, and black pepper until the mixture is smooth.
Dollop the yogurt mixture over the chorizo and spinach, spreading it slightly 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 well.
Place the skillet in the oven and bake for 10 to 12 minutes, or until the whites are opaque and set but the yolks are still soft.