| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter, plus more for greasing
- 1 1/2 cups milk
- 1 1/2 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 1/4 to 1/3-pound chorizo peeled from casing and chopped into fine dice
- 1 cup quick cooking polenta
- 1/2 to 2/3 cup shredded Manchego cheese, a couple of handfuls
- A handful fresh flat-leaf parsley, finely chopped
- 12 eggs
- Salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Butter a nonstick regular size muffin tin with 12 muffin cups or 2 (6-muffin) cups.
- For the polenta:
- In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.
- While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes.
- Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo. Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup.
- Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that’s ok, you want the egg to have a little nesting place so it won’t overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper. Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 487 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 370 mg |
| Sodium | 644 mg |
Reviews
Since my son and I love polenta, cheese and chorizo, I thought I’d try these. Yum! We had them for dinner with a side of green beans.
I spent over $25 buying the ingredients for this recipe and over 2 hours making the chorizo egg cups. What a disappointment. They came out rather bland. No amount of extra salt or pepper is enough to give it more flavor. I added some extra slices of chorizo to the side & that gave it some much needed flavor.
They were a little sticky to make, but not so bad. Then, they tasted ok, but not worth the time it took to make them.
I made these Chorizo Egg Cups to be eaten as an apetizer, but they were so filling we decided just to eat them for dinner. They were absolutely wonderful! Every ingredient complimented each other making for a very tasty meal. We substituted prosciutto for the chorizo. Wow! Presentation was also excellent with the egg on top. Thank you for showing this episode.
This dish is just OK. If I was to do it over again, I would make some major adjustments. First of all, 20 minutes is too long to cook the eggs. They came out like hard boiled eggs and it made the dish seem really heavy; the fact that they do not have much seasoning make them all the more bland. I would probably beat the eggs the time and add some other ingedients, so the egg comes out more like a quiche, light and fluffy rather than dense and hard. Also, the polenta came out rather soft; I would have liked it to be more like a crust, so next time I will probably bake the polenta for about 15 minutes before adding the eggs. Finally, the Monchego cheese adds nothing to the dish. If you can’t find Monchego, just use Mozzarella, or even better something a bit stronger.
These were delicious!!! Since my Husband Majored in Language in College and spent his senior year in Madrid learning the culture and way of life, we are always looking for awesome new Spanish inspired Tapas, or meals. These were really easy to make and sooo awesome!!! We are looking forward to having our next tapas party and serving this dish!!! It makes 12 big muffin size pieces, so use your mega muffin pans! I cooked them exactlu 20 mins and they were perfect. If you wanted a more yolky center, cook for a few mins less!!!
Try this one you’ll LOVE it!!!
Thanks Again Rachel!!!
Try this one you’ll LOVE it!!!
Thanks Again Rachel!!!