With our commutes once again reduced to the time it takes to drag ourselves out of bed and over to the kitchen table, we do at least have a little more time to throw together a proper breakfast. So, dispense with the cereal and milk and dedicate the minutes you would have spent sitting in traffic, or scrolling Instagram on the train, to batch-cooking these baked eggs.
Look for Mexican chorizo: ground-pork sausage that’s heavily seasoned, with garlic, paprika and chilli peppers. It contains about 17g of protein in a 120g serving. Head to a well-stocked deli or try online butchers such as primalcut.co.uk. It’s also sold as sausage links, but make sure you remove the casing before cooking. Now get cracking.
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Ingredients (Makes 6)
- Rapeseed oil, 1tsp
- Chorizo, 450g
- Medium russet potatoes, 2, diced
- Black beans, 200g
- Baby spinach, 120g
- Eggs, 10, whisked
- Pepper jack cheese, 100g, shredded
- Coriander, a few leaves
Method
- Preheat the oven to 190°C. In a casserole dish or high-walled pan, heat the oil and cook the chorizo for a couple of minutes. Add the potatoes and cook for 10 minutes, stirring, until they start to brown.
- Add the beans and spinach. When the spinach wilts, remove from the heat and season with salt and pepper.
- Add the eggs. Top with cheese, and then bake in the oven, uncovered, until the eggs are set – this should take 10-15 minutes.Remove from the oven and allow the egg bake to cool slightly before slicing and serving, topped with coriander and plenty of hot sauce.
- Got time to spare? Toss up some salsa verde cruda. Put six antioxidant-rich tomatillos, a chopped jalapeño, a garlic clove and 16g of fresh coriander in a blender and blitz. Season and spoon liberally onto the egg bake.
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