Tomato and Chorizo Baked Eggs

Found this recipe in Canadian Living magazine and made it on Valentine's Day for breakfast.  It had a really nice flavor, and the portion we reheated the next day was just as good!  Rather than bottled tomatoes we used the canned Aylmer Accents tomatoes, garlic and olive oil flavor.

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups (500 mL) bottled strained tomatoes, (passata)
• 4 eggs
• 1/3 cup (75 mL) whipping cream, (35%)
• 1 pinch salt
• 1 pinch pepper
• 3/4 cup (175 mL) diced chorizo sausage
• 6 cups (1.5 L) baby spinach

Preparation

In large skillet, heat 1-1/2 tsp of the oil over medium heat; cook onion and half of the garlic until fragrant, about 4 minutes.

Divide onion mixture among four 5-inch (12 cm) diameter ovenproof ramekins. Divide tomatoes among ramekins; top each with 1 egg. Divide cream among ramekins; sprinkle each with salt and pepper.

Bake in 375ºF (190ºC) oven until egg yolk is set and egg white is no longer runny, 18 to 20 minutes.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook remaining garlic until fragrant, about 2 minutes. Add chorizo; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add spinach in 2 batches; cook, stirring, until slightly wilted, about 2 minutes.

Serve spinach mixture on eggs.

Corn Chowder

Came across a quick but flavorful corn chowder recipe the other day on the Delightfully Noted blog.


Ingredients

4 slices bacon, diced {reserve a little for garnish}
1 onion, chopped
1 {14.75 ounce} can cream-style corn
1 {14.75 ounce} can kernel corn
1 ½ cup grated potatoes {or 1 bag of frozen hash browns}
1 {10.75 ounce} can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Directions

In a large saucepan over medium heat, saute the grated potatoes (or bag of hashbrowns) until they are slightly brown and crispy. Remove potatoes and place on plate to the side. Add onions and diced bacon to saucepan and sauté till tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. Spoon the chowder into individual soup bowls and top with left over bacon bits.