By Coach Maria - Salus Nutritionist & Food Expert
You can make this as easy or as complicated as you would like. This dish is quite versatile in terms of choice of ingredients.
It can be quick enough to be made while waiting for the coffee to brew (depending on the ingredients and/or additions).
And don't just save it for breakfast - it makes an outstanding snack or post-workout lunch (add shredded sweet potatoes!) that, when paired with a salad or some fruit, will satisfy the hunger.
Although many different add-in variations possible, the method remains the same:
Simply brush the inside of a ramekin with some ghee (or butter, if you do dairy, or olive oil if you prefer less flavor), add whatever other ingredients you desire (spinach, artichoke hearts, bacon, sun dried tomatoes, mushrooms, chives, cherry tomatoes....I could go on...), Crack 1-3 eggs into ramekin, depending on the size of ramekin (careful not to break yolk), Bake. Done.
It can be quick enough to be made while waiting for the coffee to brew (depending on the ingredients and/or additions).
And don't just save it for breakfast - it makes an outstanding snack or post-workout lunch (add shredded sweet potatoes!) that, when paired with a salad or some fruit, will satisfy the hunger.
Although many different add-in variations possible, the method remains the same:
Simply brush the inside of a ramekin with some ghee (or butter, if you do dairy, or olive oil if you prefer less flavor), add whatever other ingredients you desire (spinach, artichoke hearts, bacon, sun dried tomatoes, mushrooms, chives, cherry tomatoes....I could go on...), Crack 1-3 eggs into ramekin, depending on the size of ramekin (careful not to break yolk), Bake. Done.
Want to get a little fancy?
Add a sprinkle of parmesan cheese (if you do dairy) to the bottom of the ramekin first, prior to any other ingredients. Once add-ins and eggs are placed in ramekin, add a spoonful of heavy cream (or coconut cream if you do not do dairy) and another sprinkle of parmesan cheese and bake.
S-e-r-i-o-u-s-l-y good!
The method for todays recipe requires a few more steps, but the extra steps are worth the end result - trust me.
S-e-r-i-o-u-s-l-y good!
The method for todays recipe requires a few more steps, but the extra steps are worth the end result - trust me.
However, if time is of the essence, follow the suggestions mentioned above or at the end of this recipe.
Ingredients
Ingredients
serves 4
1 tblsp ghee
1 Spanish chorizo sausage, sliced (I get mine here)
1 red onion, chopped
3 garlic cloves
14 oz can fire roasted tomatoes, chopped
8 eggs,
salt & pepper to taste
Slicing and chopping can be made easier with a food processor.
Brown the chorizo over med heat
1 tblsp ghee
1 Spanish chorizo sausage, sliced (I get mine here)
1 red onion, chopped
3 garlic cloves
14 oz can fire roasted tomatoes, chopped
8 eggs,
salt & pepper to taste
Slicing and chopping can be made easier with a food processor.
Brown the chorizo over med heat
Remove chorizo from pan, leaving the rendered fat in pan and set aside. Add onion and garlic to pan, brown for 2-3 minutes. Add tomatoes, season with salt and pepper and simmer for another 2 minutes.
Add chorizo back to pan, heat for another 5 minutes.
Pour tomato sauce evenly between ramekins. Crack 2 eggs into each ramekin and place in baking tray with a rack that is half filled with boiling water. Bake in a preheated 350 degree oven - 4 to 5 minutes. Egg whites should be set, but yolks should be runny (unless you like your yolk more firm, in which case you would bake a little longer).
Rushed for time?
Simply add whatever ingredients you would like to ramekin, top with desired number of eggs and bake as directed above. Easy!
Simply add whatever ingredients you would like to ramekin, top with desired number of eggs and bake as directed above. Easy!
Nutritional Information per serving:
Protein: 14g
Carbs: 9g
Fat: 13g
Sugar: 6g
Nutritional information are estimates and will vary
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