Baked eggs over creamy polenta with chorizo…. for breakfast or dinner. These baked eggs are easy to fall in love with, not only for their easy, one-skillet preparation, but also for their rich, flavorful Spanish flavors. A creamy bed of warm polenta, seasoned with a hint of smoked paprika provides a fluffy bed for eggs and chorizo to nest in – then the whole skillet is placed in the oven to bake, just until the whites of the eggs are set. The polenta is deliciously seasoned from the warm spices of the chorizo. 

Ingredients

• 8 oz chorizo ( links or ground) browned
• ¾ Cup dry polenta or corn meal
• 2 ½ C chicken stock
• 1 Cup grated melting cheese ( mozzarella, cheddar, jack)
• ¼ C chopped cilantro divided
• ½ tsp smoked paprika
• salt and pepper to taste
• 6 eggs
• hot sauce for garnish

Instructions

1. Pre heat oven to 400F.
2. In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set aside. In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times. Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste. Place the other half of the chorizo on top of the polenta, in the center. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg. Place the skillet in the hot oven and bake until egg whites are white and set and yolks are set, but still soft ( or cook until your desired doneness) . I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.