Ingredients
Egg Base
12 Large Eggs
80ml (⅓ cup) Milk
½ tsp (1g) Smoked Paprika
½ tsp (1g) Garlic Powder
Salt & Pepper
Filling
180g (6.3oz) Spanish Chorizo, Finely Diced
150g (5.3oz) Cherry Tomatoes, Halved
80g (2.8oz) Feta, Crumbled
100g (3.5oz) Shredded Cheddar, Divided
To Serve
Fresh Parsley or Chives, Finely Chopped
Extra Feta, Crumbled
Hot Sauce
Method
1
Preheat oven to 180°C (355°F).
2
Add chorizo to a pan over medium heat and cook for 3–4 minutes until the fat has fully rendered and the edges are crispy. Remove with a slotted spoon and set aside, leaving all the rendered fat in the pan.
3
In a separate pan, heat a small drizzle of olive oil over medium-high heat. Add cherry tomatoes cut-side down and cook undisturbed for 2–3 minutes until blistered underneath. Toss once and cook for a further minute, then set aside.
4
Use a pastry brush or spoon to generously grease every hole of a 12-hole muffin tin with the rendered chorizo fat, coating the base, sides and rim thoroughly.
5
Whisk together eggs, milk, salt, pepper, smoked paprika and garlic powder until fully combined and slightly frothy.
6
Divide chorizo evenly between all 12 muffin holes. Add blistered cherry tomatoes, crumble over the feta, then scatter over half the shredded cheddar.
7
Pour the egg mixture evenly into each hole, filling only ¾ full. Top with the remaining shredded cheddar.
8
Bake for 18–22 minutes until the eggs are set, tops are golden and cheese is bubbling. A slight wobble in the centre is fine. Rest in the tin for 5 minutes before running a knife around the edges and removing.
9
Divide into 5 containers with 2–3 muffins per serve. Finish with fresh parsley or chives and extra crumbled feta. Store hot sauce separately until serving.
Storage & Reheating
Store in the fridge for up to 5 days.
Reheat in the microwave for 45–60 seconds, or eat cold straight from the fridge.
