Courtney Black's Chorizo and Spinach Baked Eggs recipe
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Courtney Black shares a flavoursome recipe from her new book ‘Happier, Healthier, Tastier’.
- Yields:
- 2 - 2 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 435
Ingredients
Ingredients
- 1 tsp.
olive oil
- 1 tsp.
chilli flakes
- 80 g
chorizo, cut into small cubes
- 1
red pepper, deseeded and finely sliced
- 1
red onion, finely sliced
- 3
garlic cloves, finely grated
- 1 Tbsp.
smoked paprika
- 1 Tbsp.
balsamic vinegar
- 1
400g tin chopped tomatoes
- 80 g
baby spinach
- 4
large eggs
sea salt and freshly ground black pepper
Directions
1. Heat the olive oil in a large non-stick frying pan (one that has a lid) over a medium heat and fry the chilli flakes, chorizo, red pepper and onion for about 5 minutes, until the chorizo has released its delicious golden oil and the onion and pepper are softening.
2. Add the garlic to the pan and fry for a further 3–4 minutes, stirring frequently.
3. Sprinkle in the smoked paprika and stir everything well. Fry for 1 minute.
4. Season well with sea salt and black pepper, then stir in the balsamic vinegar and chopped tomatoes, along with a splash of water.
5. Add the spinach, stir into the sauce and reduce the heat to low. Leave to bubble for 10 minutes – this will help to thicken the sauce and allow you to create holes for the eggs.
6. Using a wooden spoon, make 4 wells in the sauce and crack an egg into each one. Cover the frying pan with a lid and cook for around 8 minutes, until the eggs are just set. Serve with crusty bread.
Per serving: Carbs: 14.7g Calories: 435 Fat: 28.6g Protein: 18.3g
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