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Baked Eggs with Chorizo and Poblano Peppers

  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 6
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Ingredients

6
oz Mexican chorizo, casings removed and diced
2
tablespoons sunflower oil
1
medium white onion, diced
2
garlic cloves, minced
1
can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1
large poblano pepper, roasted, stemmed, seeded and chopped
2
tablespoons fresh cilantro, finely chopped plus more to garnish
6
extra-large eggs
1
teaspoon oregano
1
teaspoon kosher salt
1/2
teaspoon freshly ground pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
277.8
% Daily Value
Total Fat
20.8g
32%
Saturated Fat
6.4g
32%
Cholesterol
233.3mg
78%
Sodium
938.9mg
39%
Total Carbohydrate
7.1g
2%
Dietary Fiber
0.6g
2%
Sugars
3.3g
Protein
15.0g
% Daily Value*:
Vitamin C
45%
45%
Calcium
5.80%
6%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Roasting brings out the flavor in poblano peppers. While prepping the ingredients, place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5 to 7 minutes. Remove from the broiler and place in a plastic bag to cool. Peel the skin away, stem, and seed.

Directions

  • 1 Heat a non-stick skillet over medium heat. Add the chorizo and sauté until it is cooked through and has rendered its fat. Remove the chorizo with a slotted spoon and set aside.
  • 2 Replenish the pan with oil. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Add the diced tomatoes and pepper. Reduce the heat to low and simmer for 10 minutes. Re-move from heat and add the cilantro.
  • 3 Preheat the oven to 375 ºF.
  • 4 Place a heaping 1/2 cup of the chorizo-pepper mixture in each ramekin (6 in total). Crack an egg into a small cup and gently drop into each ramekin. Place in the oven and bake until the whites are set, 12-15 minutes. Garnish with oregano and sprinkle with sea salt and freshly ground pepper to serve.

The last thing you want when you’re hosting a brunch is to find yourself chained to the stove poaching eggs or flipping frittatas after your guests have arrived. Eggs cooked inside a chorizo and roasted pep-per sofrito and baked off in the oven all at once are a delicious solution. Choose a Mexican chorizo that comes pre-seasoned with chiles, paprika and oregano for added spice and heat and prepare the pepper mixture in advance. It will give you more time to enjoy you company, which is the point of entertaining in the first place!

Rate and Comment

Ana Peláez Ana Peláez
September 20, 2016

The last thing you want when you’re hosting a brunch is to find yourself chained to the stove poaching eggs or flipping frittatas after your guests have arrived. Eggs cooked inside a chorizo and roasted pep-per sofrito and baked off in the oven all at once are a delicious solution. Choose a Mexican chorizo that comes pre-seasoned with chiles, paprika and oregano for added spice and heat and prepare the pepper mixture in advance. It will give you more time to enjoy you company, which is the point of entertaining in the first place!