Baked egg pots with chorizo and feta cheese

Baked egg pots with chorizo and feta cheese

These breakfast egg pots with spinach, chorizo, and feta, are perfect for a filling and nutritious breakfast. Or enjoy one as a light meal.

Baked egg pots with chorizo and feta cheese

These breakfast egg pots with spinach, chorizo, and feta, are perfect for a filling and nutritious breakfast. Or enjoy one as a light meal.
USMetric
1 servingservings

Ingredients

  • 2 oz. (2 cups) 55 g (425 ml) fresh spinach
  • 1 tsp 1 tsp olive oil
  • 2 2 large egglarge eggs
  • 2 oz. 55 g chorizo (see tip)
  • ¼ cup 60 ml feta cheese, crumbled
  • 2 oz. 55 g cherry tomatoes, halved
  • salt and ground black pepper
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Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place spinach in oven-proof, 12 oz (360 ml) ramekins, or mugs (two per serving), and drizzle with olive oil.
  3. Crack eggs into the ramekins. Top with the chorizo, feta cheese, and tomatoes.
  4. Place the ramekins on the middle oven rack, and bake uncovered for 10 to 12 minutes, until the egg whites are set, and the yolks are still runny. Season with salt and pepper, to taste.

Tips

If using "Spanish" chorizo (hard and cured), dice, or cut it into small cubes. If using fully cooked chorizo sausage links, simply crumble the sausage after removing it from the casing.

No time to cook? Use a microwave and cook on high for 1 to 2 minutes until the whites are set, and the yolks are runny. Season with salt and pepper, to taste.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "Keto Simple".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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2 comments

  1. Sarah Hart
    If you are cooking eggs in the microwave you should prick them with a toothpick or similar, otherwise they will explode
  2. Gwenn
    Step #2 says 12 Oz (60ml), it should be (360ml)

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