Air fryer chorizo and egg cup
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes

Background
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
- 3 large eggs
- Β½ tsp paprika
- Β½ tsp cumin seeds
- Β½ tsp dried oregano
- 1 handful spinach
- 2 salad onions or 1 shallot
- Β½ red pepper
- Β½ red chilli (optional)
- 2 Tbsp chopped coriander
- 2 tomatoes
- Β½ avocado
- 5 cm cooking chorizo
- Salt and pepper
Instructions
- 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 180Β°C or 350 F and βbakeβ 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.
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Categories
- Meal Type: - Air fryer - Appetizer - Breakfast - Brunch - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Spanish
- Occasions: - Parties - Picnic
- Ingredients: - Eggs - Greens & Salads - Pork
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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