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skinnymixer's Baked Spanish Eggs

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast
Cuisine: Spanish
Servings: 4
Author: Skinnymixers


Home Made Chorizo Ingredients

  • 1/2 batch of Home Made Chorizo meat -see the Healthy Mix II for this recipe see notes for alternative

Remaining Ingredients

  • 1 medium red onion peeled, quartered
  • 1 clove garlic peeled
  • 400 g tin chopped tomato
  • 20 g oz olive oil
  • 10 g tomato paste
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 50 g baby spinach
  • 4 whole eggs

To Garnish

  • crumbled manchego optional for dairy free
  • chopped parsley and chives


  • Preheat oven to 190°C or 375°F .
  • Prepare a half batch of Home Made Chorizo meat from The Healthy Mix II and form in to small bite sized meatballs, set aside.
  • Without washing bowl, add onion and garlic and chop for 2 sec/speed 5/MC on.
  • Add tin tomato, olive oil, tomato paste, salt, paprika and pepper to mixer bowl. Cook for 10 min/steaming temperature/speed 1/MC off - Put your steaming basket over the hole to prevent making a mess in your kitchen!
  • Add baby spinach to mixer bowl. Insert internal simmering basket and place meatballs inside. Cook for 5 min/steaming temperature/speed 2/MC on.
  • Divide tomato mixture and meatballs amongst 4 large ramekins. Carefully crack an egg in to each ramekin and top with manchego if using. Bake in the oven for 15-20 mins or until your eggs are cooked to your liking.
  • Serve topped with chopped parsley and chives.


If you don't have a copy of The Healthy Mix II and don't mind using potentially preserved/additive filled cured meats - substitute the 250 g or 8.8 oz home made chorizo meat with cured sliced chorizo that has been lightly fried.