Spiced Chorizo and Egg Baked Skillet recipe

Name: Spiced Chorizo and Egg Baked Skillet
Total time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 180 g, sliced chorizo; 1 large, sliced Onions; 3 Eggs; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp plain cooking oil; 2 tbsp water

A bold, Spanish-inspired baked egg dish with chorizo, onions and peppers-style warmth from the sausage itself. The eggs gently set over a smoky, savoury base for an easy dinner.

25 min · Medium · Spanish Jump to method

Ingredients

3 servings

180 g, sliced chorizo
1 large, sliced Onions
3 Eggs
1/2 tsp salt
1/4 tsp black pepper
1 tbsp plain cooking oil
2 tbsp water

Nutrition	Per servingEstimated
Calories	273 kcal
Protein	15.7 g
Carbohydrates	6.8 g
Fat	18.8 g
Saturated fat	6.7 g
Fibre	1.2 g
Sugar	3.1 g
Sodium	940 mg

Why this works

A protein-rich, savoury skillet dish that is energy-dense and quite high in saturated fat and sodium, mainly due to the chorizo and added salt.

Protein from eggs and chorizo. Provides a useful amount of complete protein per serving, supporting satiety and muscle maintenance.

High sodium content. Chorizo plus the added salt make this dish relatively high in sodium, which may be a concern for blood pressure management.

Saturated fat from chorizo. The chorizo contributes a notable amount of saturated fat, so this is best eaten in moderation if heart health is a priority.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Give the oven enough time to reach temperature before the pan goes in, so the eggs start setting immediately rather than steaming in a cooler oven.
Cook the chorizo in an ovenproof frying pan over medium heat for 2-3 minutes.
Keep the heat at medium so the chorizo releases its paprika-rich oil without scorching or turning bitter at the edges.
Add the onions and cook for 5 minutes until softened.
If the onions start catching, lower the heat and splash in a tablespoon of water to lift the fond and soften them evenly without browning too quickly.
Season with salt and black pepper, then make 3 small wells in the mixture.
Taste the mixture sparingly before adding the eggs, as the chorizo is already salty and it is easy to over-season.
Crack in the eggs and transfer the pan to the oven.
Create shallow hollows with a spoon and crack each egg into a small cup first, which makes it easier to slide the yolks in without breaking them.
Bake for 7-10 minutes until the whites are set and the yolks are cooked to your liking.
Check at the 7-minute mark: the whites should look opaque all the way through, with the yolks still glossy if you want them runny.
Serve straight from the pan.
Use an oven glove and a trivet, then let the skillet stand for a minute before serving so the bubbling oil settles and the eggs finish gently.

Other Chorizo Recipes

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Smoky Chorizo and Onion Breakfast Wraps

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30 min · A smoky, robust skillet where streaky bacon and chorizo do most of the flavour work. Onions and carrots soften into the pan juices for a full-bodied dinner.

Cheesy Chorizo and Pepper Quiche

55 min · A golden, savoury quiche packed with smoky chorizo, sweet red onion and green pepper, bound in a rich egg filling. Finished with melted cheese for a comforting dish that works brilliantly for lunch or a light dinner.

Cheesy Chorizo Omelette with Tomato Salsa

20 min · A fluffy omelette packed with smoky chorizo and melted cheese, served with a bright tomato, red onion and garlic salsa. A splash of hot sauce gives it a lively finish.

Cheesy Chorizo Scrambled Eggs with Crisps

15 min · Rich, softly set scrambled eggs are folded with smoky chorizo and melted cheese, then finished with a satisfying crisp crunch. It’s a quick, indulgent dish that works brilliantly for breakfast, brunch or a speedy savoury snack.