I came across this recipe in a Williams Sonoma catalog. You can pretty much bet that if i come across a recipe with chorizo that I have to try it! My husband told me it was delicious! I have to agree!

You’ll need:

1 lb chorizo, casings removed
1 tbs vegetable oil
1 yellow onion, diced
1 bunch swiss chard, stems and ribs removed, leaves cut into 1/4 inch strips
1 cup shredded white cheddar
8 eggs

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The quality of the chorizo makes or breaks this dish. I got mine locally from Greenbriar Farms. I added a little more smoked paprika to the dish to deepen the spice, but other than that, it worked out perfectly!

Preheat over to 500 degrees. In a 12″ nonstick fry pan over medium heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to medium-high heat; warm 1 tbs oil. Cook yellow onion, stirring occasionally, until softened about 4 minutes.

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Add chard; cook, stirring occasionally until tender, about 5 minutes.

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Add chorizo, cook 1 minute.

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I love this cheddar. It’s super sharp and perfect for this dish!

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Stir in cheese and season lightly with salt and pepper.

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Crack eggs over chorizo mixture, spacing them evenly. Season with salt and pepper.

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Transfer pan to oven; bake until eggs are set, 5-6 minutes. Serve immediately. It’s sooooooo good!

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