Coat a saucepan with olive oil, add the onions and bring to a medium heat.
Season the onions with salt and sweat for 7 to 8 minutes or until the onions
are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes.
Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the
tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for
seasoning and adjust, if needed.
Preheat the oven to 400 degrees F.
Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break
2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas
into the preheated oven and bake until the egg whites are set but the yolks
are still runny, about 8 minutes.
When the eggs are done, sprinkle with chives and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1293g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 372 (50%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 6g|
|Cholesterol 1489mg||458 %|
|Sodium 690.9mg||24 %|
|Potassium 2613.3mg||69 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 36.3g|
|Protein 53.7g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 751
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