Ingredients with Measurements:
- 4 eggs
- 1/2 cup diced chorizo
- 1/2 cup diced red peppers
- 1/2 cup diced green peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon butter
Special Equipment Needed:
- 4 ramekins
- Large pot or saucepan with lid
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, cook the chorizo until browned, then remove from the skillet and set aside.
3. In the same skillet, sauté the red and green peppers, onions, and tomatoes until the vegetables are tender.
4. Divide the chorizo and vegetable mixture evenly among the 4 ramekins.
5. Crack an egg into each ramekin on top of the chorizo and vegetable mixture.
6. Season each egg with salt and pepper to taste.
7. Sprinkle shredded cheddar cheese on top of each egg.
8. Place the ramekins in a large pot or saucepan and fill with enough water to come halfway up the sides of the ramekins.
9. Add the butter to the water.
10. Cover the pot or saucepan with a lid and bring the water to a gentle simmer.
11. Carefully place the pot or saucepan in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
12. Remove the ramekins from the pot or saucepan and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat per serving: 18g
Protein per serving: 13g
Carbohydrates per serving: 4g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of cheese instead of cheddar.
Variations:
- Add chopped herbs like parsley or cilantro on top of the eggs before serving.
- Use different types of vegetables like mushrooms or zucchini.
- Add a dollop of sour cream on top of each egg before serving.
Tips and Tricks:
- Make sure to use ramekins that are oven-safe.
- Be careful when removing the pot or saucepan from the oven as it will be hot.
- You can use a spoon to carefully remove the eggs from the ramekins.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds to 1 minute or until heated through.
Presentation Ideas:
Serve the coddled eggs on a plate with a side of toast or crusty bread.
Garnishes:
Garnish with chopped herbs like parsley or cilantro.
Pairings:
Pair with a side of fruit or a small salad.
Suggested Side Dishes:
Toast or crusty bread, fruit, or a small salad.
Troubleshooting Advice:
- If the egg whites are not set after baking, return the ramekins to the oven for an additional 2-3 minutes.
- If the yolks are overcooked, reduce the baking time by 1-2 minutes.
Food Safety Advice:
Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food History:
Coddled eggs have been a popular breakfast dish for centuries. They were often served in the Victorian era and were a favorite of Charles Dickens.
Flavor Profiles:
This dish is savory and slightly spicy from the chorizo, with a sweetness from the peppers and onions. The runny egg yolk adds a creamy texture to the dish.
Serving Suggestions:
Serve for breakfast or brunch.
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Region: Spanish