Photo of Eggs Baked with Spring Peas and Chorizo by WW

Eggs Baked with Spring Peas and Chorizo

8
4
4
Smartpoints value per serving
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
4
Difficulty
Easy
This recipe, originally created by Chef George Mendes, has been modified for WW with permission.

Ingredients

extra virgin olive oil

5 tsp, divided

uncooked onion(s)

½ medium, white variety, finely diced

garlic clove(s)

3 medium clove(s), thinly sliced

bay leaf

1 leaf/leaves, notches torn every 1/2 inch

paprika

½ tsp, smoked variety

canned tomato sauce

3 Tbsp

chicken chorizo

6 oz, diced

uncooked peas

2 cup(s), fresh, spring variety

kosher salt

½ tsp, or to taste

egg(s)

4 large

fresh parsley

¼ cup(s), chopped

fresh lemon juice

1 Tbsp, or to taste

black pepper

1 pinch, or to taste

Instructions

  1. Preheat oven to 350°F.
  2. Heat a large Dutch oven over medium heat. Add 1 Tbsp oil and swirl to coat bottom of pan; add onion, garlic, bay leaf, and smoked paprika. Cook, stirring, until onion is tender but not browned, about 3 minutes.
  3. Add tomato sauce and 1 tsp oil; cook, stirring and scraping down sides of pan, 4 minutes (the mixture should be sizzling steadily). Stir in chorizo and 1 tsp oil. Cook, stirring occasionally, until heated through, about 2 minutes.
  4. Stir in peas and season with salt; discard bay leaf.
  5. Make four little nests (indentations) for eggs in mixture, spacing them at least an inch apart. Carefully break an egg into each nest, making sure each one is nestled in the stew.
  6. Bake until egg whites are set but yolks are still runny, about 8 minutes. Top with parsley and season with lemon juice, salt, and pepper (to taste). Serve immediately.
  7. Serving size: 1 egg and 3/4 c veggie mixture

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