Photo of Eggs baked with spring peas and chorizo by WW

Eggs baked with spring peas and chorizo

5 - 7
PersonalPoints™ 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. Mendes is the chef and owner of the Michelin-starred restaurant, Aldea, located in New York City's Flatiron district. A first generation Portuguese-American, Mendes is known for his meals that bridge the divide between the rustic and refined, and all of his recipes are inspired by both his Portuguese heritage, and time spent cooking in the Iberian peninsula. This egg dish is an attention-grabbing, center of the plate creation that makes for a beautiful brunch dish for entertaining. It's also a perfectly cozy breakfast-for-dinner meal, served alongside a salad of baby greens tossed with fresh herbs like dill, chives and mint.

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 egg(s)

Fresh parsley

¼ cup(s), chopped

Fresh lemon juice

1 Tbsp, or to taste

Black pepper

1 pinch(es), 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 cup veggie mixture