Chorizo Egg Cups

Name: Chorizo Egg Cups
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps butter, plus more for greasing; 360 milliliters chicken stock; 113 grams chorizo peeled from casing and chopped into fine dice; 113 grams chorizo peeled from casing and chopped into fine dice; 12 eggs; 1 handful A fresh flat-leaf parsley, finely chopped; 57 grams shredded Manchego cheese, a couple of handfuls; 366 milliliters milk; 1 Tbsp extra-virgin olive oil; 159 grams quick cooking polenta; 6 servings Salt

Chorizo Egg Cups requires approximately 35 minutes from start to finish. This recipe serves 6. This main course has 431 calories, 22g of protein, and 25g of fat per serving. A mixture of milk, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Egg & Chorizo Bolillo, Chorizo Egg Casserole, and Chorizo and egg bake.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Butter a nonstick regular size muffin tin with 12 muffin cups or 2 (6-muffin) cups.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Muffin Tray

In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.

Ingredients you will need

Stock

Milk

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Pot

While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chorizo and cook until crispy 2 to 3 minutes.

Ingredients you will need

Chorizo

Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo.

Ingredients you will need

Chorizo

Oatmeal

Parsley

Polenta

Butter

Cheese

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Whisk

Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup.

Ingredients you will need

Polenta

Equipment you will use

Muffin Tray

Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper.

Ingredients you will need

Salt And Pepper

Polenta

Egg

Equipment you will use

Muffin Tray

Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.

Ingredients you will need

Polenta

Butter

Egg Yolk