Polenta Eggs
Ingredients
The base
-
¾
cup
dry polenta or corn meal
-
2½
cups
chicken stock or veggie stock
-
6
units
eggs
The chorizo
-
8
oz
Mexican chorizo (links or ground)
The cheese and herbs
-
1
cup
grated melting cheese (mozzarella, queso fresco, cheddar, jack)
-
¼
cup
chopped cilantro, divided
The spices
-
½
tsp
smoked paprika
-
to taste
salt
-
to taste
pepper
For serving
Instructions
- Preheat the oven to 400°F.
- In a cast iron or oven-proof skillet, brown the chorizo and set aside.
- In the same skillet, bring the stock to a boil.
- Whisk in the polenta and smoked paprika, cover, and cook on low heat for 15 minutes, stirring occasionally.
- Add the grated cheese, half of the cilantro, and half of the browned chorizo to the polenta and mix well.
- Taste and adjust salt and pepper as needed.
- Place the remaining chorizo on top of the polenta, make wells for the eggs, and crack the eggs into the wells.
- Lightly salt and pepper each egg.
- Bake in the oven until the egg whites are set and the yolks are cooked to your desired doneness.
- Garnish with hot sauce and remaining cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
445
Total fat
34.1g
Total carbohydrates
4.9g
Total protein
28.1g
Sodium
1596.9mg
Cholesterol
305.4mg
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