Air fryer chorizo and egg cup
This air fryer chorizo and egg cup is perfect for a weekend breakfast or brunch. Or you could make some ahead for a picnic or garden party! You can make it a bit more spicy by adding a chilli or using spicy chorizo. Also, feel free to add some grated Manchego cheese just before baking, if dairy is not a problem for you.
Ingredients
Method
- Put the spinach in a bowl and pour boiling water over it. Let it reast for 5 minutes, then squeeze the water out.
- In a bowl, lightly whisk the eggs with the oregano, paprika, cumin seeds, chopped coriander and salt & pepper.
- Finely chop the salad onion, red pepper, spinach and tomatoes. Finely slice the chilli, if used.
- Remove the skin of the chorizo, then cut it into small bits.
- Divide the chopped veggies and chorizo between 2 silicon baskets or lightly oiled ramekins.
- Pour over the egg mixture.
- Set the air fryer to 180°C or 350 F and “bake” the egg cups for 15 minutes. Allow the air to circulate properly – so put them on a rack that fits in the basket, if possible.
- Let them cool in the cups, then turn them out onto a plate – if they are a bit wobbly or still wet underneath, put them back in the air fryer, facing downwards, and cook for another 5 minutes or so.
- Serve them warm or at room temperature, with coriander leaves or salad cress scattered on top.