shirred eggs w/chorizo

Name: Shirred Eggs w/Chorizo
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/2 pound(s) chorizo (read recipe intro for sub suggestions); 10-12 - grape or cherry tomatoes, cut in half; 2-3 tablespoon(s) yellow onion, finely minced (red or white onion will work); 1-2 tablespoon(s) unsalted butter; 1/2 cup(s) crema mexicana (can sub sour cream, creme fraiche, mascarpone, plain yogurt. i used sour cream and stirred in a little bit of heavy cream); 1/3 cup(s) cotija, crumbled + a little bit more for garnish (i used a combination of cotija, feta, sharp white cheddar and freshly grated parmesan); 8 - eggs; - black pepper, to taste; - chili powder, for garnish (i used spanish smoked paprika although cayenne or regular paprika will do); - fresh cilantro, for garnish

(1 RATING)

8 Pinches 3 Photos

C G

Vallèe du Willamette, OR

Updated on May 12, 2016

From MofC with a few changes. You will need eight ramekins to prepare this recipe. If you prefer bacon, turkey/beef bacon, leftover taco meat, veggie bacon or similar can replace the chorizo. The eggs were served with flour tortillas.

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 8 ramekins

Ingredients

1/2 pound chorizo (read recipe intro for sub suggestions)
10-12 - grape or cherry tomatoes, cut in half
2-3 tablespoons yellow onion, finely minced (red or white onion will work)
1-2 tablespoon unsalted butter
1/2 cup crema mexicana (can sub sour cream, creme fraiche, mascarpone, plain yogurt. i used sour cream and stirred in a little bit of heavy cream)
1/3 cup cotija, crumbled + a little bit more for garnish (i used a combination of cotija, feta, sharp white cheddar and freshly grated parmesan)
8 - eggs
- black pepper, to taste
- chili powder, for garnish (i used spanish smoked paprika although cayenne or regular paprika will do)
- fresh cilantro, for garnish

How To Make shirred eggs w/chorizo

Step 1

Preheat oven to 375 degrees.

Step 2

In a pan over medium heat, brown the chorizo and break up into small pieces. Cook completely. Remove the meat with a slotted spoon and transfer to a paper towel-lined plate to drain. *Reserve* the drippings.
Step 3

Reheat the pan and briefly cook the tomatoes and onion for about 1 minute but no longer than that. Remove from heat and set aside.
Step 4

Butter the bottom and sides of each ramekin. Place 2 tablespoons of the crema Mexicana (or sub) in each dish. Add the cheese, 1/2 of the meat and all of the tomato/onion mixture in the ramekins.
Step 5

Break an egg into each ramekin, season with black pepper and finish with the remaining meat and a sprinkle of cheese.
Step 6

Bake approximately 15 minutes or until the eggs are set (depending on your desired doneness). I cooked the eggs a total of 14 minutes. {Reminder}-the eggs will continue to cook after you remove the ramekins from the oven.
Step 7

Lightly garnish the eggs with Spanish smoked paprika, a small spoonful of crema Mexicana and a garnish of fresh cilantro.
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