Better breakfasts: Spanish baked eggs with chorizo

Do you rely on carby cereal or porridge for breakfast? Join the club. Throw in some protein instead and power all the way through to lunch. Eggs are a hard-to-beat protein choice, packing six grams in a medium egg – for only 66 calories.

Serves 2
1 green bell pepper
1 yellow bell pepper
50g chorizo, diced
1 onion, chopped
1 garlic clove, crushed
1 x 200g can chopped tomatoes
1 tsp paprika
150ml chicken stock
Salt and pepper
2 free range eggs
Few parsley sprigs, chopped

Method

1 Preheat oven to 180°C/ 160°C fan/gas mark 4. Roast peppers for 15-20 mins until soft. Remove and leave to cool, then peel, core and deseed. Cut into strips.

2 Cook chorizo in a non-stick pan over a low heat, until the fat is released. Drain, add onion and garlic; cook until softened and golden.

3 Add peppers, tomatoes, paprika and stock; cook until mix reduces and thickens. Season to taste and divide the mixture between 2 ovenproof dishes. Make a small hollow in each; crack the egg into the centre. Bake until egg is cooked and top with the chopped parsley.

Recipe from Quick & Easy Low Calorie Cookbook by Heather Thomas (Pavilion, £14.99)

Summary

Recipe Name

Spanish baked eggs with chorizo

Author Name

Healthy Magazine

Published On

2015-11-26