basque baked eggs


I like breakfast well enough. It’s certainly not my favorite meal of the day but on at least one morning of the weekend, I try to make something worth lingering over with my husband. But I felt like I was sort of in a rut – turning to variations of either pancakes or scrambles time and time again.

Lately we’ve been watching Spain…On the Road Again – a documentary made for PBS that features Mario Batali, Gwyneth Paltrow, Mark Bittman and Claudia Bassols where they travel the country and eat themselves silly. Couple that with my continued efforts to be made an honorary Basque and my recent discovery of some wonderful smoked paprika and you could say I have Spain on the brain.

When I caught a glimpse of Chef Anne Burrell making a baked egg dish recently on the Food Network that was a combination of all these things, I knew this could be just the weekend kickstart I needed. And speaking of kickstarts, she serves hers with a big Bloody Mary which I’m thinking would be the perfect accompaniment. Bring on the weekend!

Basque Eggs

Basque Baked Eggs
Adapted from recipe by Anne Burrell
Serves 4 as a side dish, 2 for main dish

1 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
1 tsp smoked paprika
Salt & pepper to taste
2 oz Spanish chorizo
1 14.5 oz can diced tomatoes (with green chilies for a little extra kick)
4 eggs
4 Tbsp grated cheese (choose your favorite)
Green onions, sliced

Preheat oven to 350°F.

Add olive oil to a large sauté pan over medium heat. Add onion and cook until translucent, about 10 minutes. Stir in garlic, smoked paprika, salt and pepper and cook until aromatic – about 1 minute. Add chorizo (mine was ground but chopped, cured chorizo would work fine too) and cook thoroughly. Mix in tomatoes, reduce heat and let simmer for 10 minutes.

Spray four small oven-proof dishes with nonstick spray (this could also be made in one big baking dish). Divide the tomato mixture equally and break an egg over the top of each. I add an extra little grind of black pepper here and then topped with cheese.

Place in the preheated oven and bake just until whites are set but yolks are still runny, about 12 minutes.

Remove from oven and let sit 5 or 6 minutes. Top with green onions and serve with hot sauce if desired.

I ran this base recipe through My Fitness Pal for this nutritional analysis.
For side dish size: 296 cal, 18 g fat, 16g protein, 6g sugar, 2g fiber, 12g calcium.

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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