Fridge Friend recipes
Chorizo, Egg & Mozzarella Pan Bake recipe
A rich, smoky pan-baked egg dish with chorizo simmered in tomato sauce and finished with melting mozzarella. The hot chilli sauce adds a lively kick, making it ideal for a quick brunch or easy supper.
25 min · Easy · Mediterranean Jump to method
Ingredients
- 120g Chorizo
- 300g Tomato Sauce
- 1 tbsp Hot Chilli Sauce
- 4 Eggs
- 100g Mozzarella
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 606 kcal |
| Protein | 34 g |
| Carbohydrates | 13 g |
| Fat | 45 g |
| Saturated fat | 16 g |
| Fibre | 2.5 g |
| Sugar | 8 g |
| Sodium | 1640 mg |
Why this works
A rich, high-protein baked dish with plenty of saturated fat and sodium, so best enjoyed as an occasional meal rather than an everyday choice.
Protein-rich. Eggs, mozzarella and chorizo provide a substantial amount of protein, supporting satiety and muscle maintenance.
High saturated fat. Chorizo and mozzarella contribute significant saturated fat, which can be high relative to UK guidelines.
Sodium concern. Chorizo, tomato sauce, chilli sauce and added salt make this a notably salty dish.
Method
- Heat a frying pan over a medium heat and cook the chorizo until it starts to release its oils and turn slightly crisp.
- Pour in the tomato sauce and hot chilli sauce, then season with salt and black pepper. Simmer for 3-4 minutes until the sauce thickens slightly.
- Make 4 small wells in the sauce and crack the eggs into them.
- Scatter over the mozzarella, cover the pan and cook gently until the egg whites are set but the yolks are still a little soft.
- Serve straight from the pan with extra black pepper if you like.
Prefer the classic version? Quick Tomato-Baked Eggs
Other Chorizo Recipes
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