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Baked Chorizo and Eggs


I love Chorizo, especially the Hudson Valley Harvest version that we get from Fresh Direct.  When you pair this well seasoned chorizo with some fresh tomatoes, mushrooms, and onions, topped with pastured raised large eggs, you get a breakfast that is fit for a Spanish King or just Dana and I. Topped with fresh arugula and Parmesan cheese – you will keep coming back for more. This dish will not disappoint the breakfast or brunch lover in all of us!

From our kitchen to yours, Bennett


3-4 large pastured raised eggs
2 links of chorizo
1 medium yellow onion, sliced
4 cloves of garlic, chopped
1 jalapeno, seeded and chopped
1 cup of sliced shitake or similar mushrooms
2 medium Roma tomatoes, chopped
1 can of fire roasted tomatoes
1 can of El Pato tomato sauce
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon sea salt
1 bunch arugula (optional garnish)


Preheat your oven to 350 degrees
In a 3 quart or larger pan (cast iron pan recommended), cook the chorizo sausage for about 7 minutes (3 and half minutes per side) and set aside
Take your chopped vegetables (onions, tomatoes, mushrooms, garlic and jalapeno) and sauté until soft
Make sure to add your seasoning (oregano, salt, and pepper)
Add the can of fire roasted tomatoes and El Pato and add to the mixture
Slice the chorizo sausage and place throughout the dish
Crack 3-4 eggs and lay gently into the pan
Bake for about 10 minutes and then broil for another 2 minutes being careful not to overcook the eggs.
Garnish with fresh arugula, Parmesan cheese, and some fresh cracked pepper

Serves 2 hungry people


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