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Ingredients
- 1 tbsp olive oil 1 1tbsp tbspolive oil
- 1 onion , chopped1 1oniononions, chopped
- 4 cloves garlic , minced4 4cloves garlic, minced
- 2 cups bottled strained tomatoes , (passata)2 2cups cupsbottled strained tomatoes, (passata)
- 4 eggs 4 4eggeggs
- 1/3 cup whipping cream , (35%)1/3 1/3cup cupwhipping cream, (35%)
- 1 pinch salt 1 1pinch pinchsalt
- 1 pinch pepper 1 1pinch pinchpepper
- 3/4 cup diced chorizo sausage 3/4 3/4cup cupdiced chorizo sausage
- 6 cups baby spinach 6 6cups cupsbaby spinach
Details
Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from canadianliving.com
Preparation
Step 1
In large skillet, heat 1-1/2 tsp of the oil over medium heat; cook onion and half of the garlic until fragrant, about 4 minutes.
Divide onion mixture among four 5-inch (12 cm) diameter ovenproof ramekins. Divide tomatoes among ramekins; top each with 1 egg. Divide cream among ramekins; sprinkle each with salt and pepper.
Bake in 375ºF (190ºC) oven until egg yolk is set and egg white is no longer runny, 18 to 20 minutes.
Meanwhile, in same skillet, heat remaining oil over medium heat; cook remaining garlic until fragrant, about 2 minutes. Add chorizo; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add spinach in 2 batches; cook, stirring, until slightly wilted, about 2 minutes.
Serve spinach mixture on eggs.
Source : Canadian Living Magazine: February 2013
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