Ingredients:

  • 2 teaspoons olive oil (10 ml)
  • 1/2 small onion, finely chopped (approximately 50g)
  • 1/2 cup (75g) chorizo, diced
  • 2 cups (60g) baby spinach
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 1/4 teaspoon paprika powder (0.5 g)
  • 4 large eggs
  • 2 tablespoons grated Parmesan cheese (optional, 20g)
  • Crusty bread, for serving (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. Heat olive oil in a small frying pan over medium heat. Add the chopped onion and cook until softened (about 3 minutes). Add the diced chorizo and cook until lightly browned and fragrant.
  3. Stir in the spinach and cook until wilted (about 1-2 minutes). Season with salt, pepper, and paprika.
  4. Divide the chorizo and spinach mixture evenly between the two ramekins.
  5. Make a small well in the center of each ramekin filled with the chorizo and spinach mixture, and carefully crack two eggs into each well.
  6. Sprinkle with Parmesan cheese (if using). Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still runny.
  7. Remove from oven and cool slightly before serving.