SHIRRED EGGS W/CHORIZO

Shirred Eggs w/Chorizo image

Provided by C G @Celestina9000

Categories Eggs

Number Of Ingredients 10

1/2 pound(s) chorizo (read recipe intro for sub suggestions)
10-12 - grape or cherry tomatoes, cut in half
2-3 tablespoon(s) yellow onion, finely minced (red or white onion will work)
1-2 tablespoon(s) unsalted butter
1/2 cup(s) crema mexicana (can sub sour cream, creme fraiche, mascarpone, plain yogurt. i used sour cream and stirred in a little bit of heavy cream)
1/3 cup(s) cotija, crumbled + a little bit more for garnish (i used a combination of cotija, feta, sharp white cheddar and freshly grated parmesan)
8 - eggs
- black pepper, to taste
- chili powder, for garnish (i used spanish smoked paprika although cayenne or regular paprika will do)
- fresh cilantro, for garnish

Steps:

Preheat oven to 375 degrees.
In a pan over medium heat, brown the chorizo and break up into small pieces. Cook completely. Remove the meat with a slotted spoon and transfer to a paper towel-lined plate to drain. *Reserve* the drippings.
Reheat the pan and briefly cook the tomatoes and onion for about 1 minute but no longer than that. Remove from heat and set aside.
Butter the bottom and sides of each ramekin. Place 2 tablespoons of the crema Mexicana (or sub) in each dish. Add the cheese, 1/2 of the meat and all of the tomato/onion mixture in the ramekins.
Break an egg into each ramekin, season with black pepper and finish with the remaining meat and a sprinkle of cheese.
Bake approximately 15 minutes or until the eggs are set (depending on your desired doneness). I cooked the eggs a total of 14 minutes. {Reminder}-the eggs will continue to cook after you remove the ramekins from the oven.
Lightly garnish the eggs with Spanish smoked paprika, a small spoonful of crema Mexicana and a garnish of fresh cilantro.