Servings: 2 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
These baked eggs offer a Spanish twist on a classic shakshuka. The eggs are baked in a tomato sauce loaded with rich and smoky chorizo, salty olives and aromatic paprika, this is a great dish for brunching and sharing!
- cured chorizo (200g roughly diced)
- black olives (6 sliced)
- eggs (4 medium)
- tomatoes (1 1/2 cup chopped)
- red onion (1 small finely diced)
- olive oil (1 tbsp)
- garlic (1 clove finely sliced)
- fresh rosemary (1 tsp finely chopped)
- smoked paprika (1 tsp)
- baby spinach (1 packed cup)
- fresh parsley (1 tbsp chopped)
Preheat the oven to 180 degrees Celsius, 160 for fan assisted.
Heat the olive oil in a shallow oven proof pan or skillet over a medium heat.
Add the diced chorizo and cook until lightly golden all over and the chorizo turns the oil red.
Add the onion, garlic, rosemary and paprika. Fry gently until tender and fragrant.
Add the chopped tomatoes and sliced olives and bring to a simmer, stirring well to combine. Simmer for 5 minutes to reduce a little.
Add the spinach and remove from the heat. Stir through until just wilted.
Make four wells in the tomato mixture, cracking an egg into each.
Transfer to the oven to bake for 8-10 minutes until the egg is baked to preference and the chorizo is completely cooked through.
Scatter with fresh parsley to serve.
Spanish Low Carb Baked Eggs 1.CR2
Spanish Low Carb Baked Eggs 2.CR2
Spanish Low Carb Baked Eggs 3.CR2