Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
So today was a pretty bad day. Actually it was pretty much horrible and I was excited to have the day end and come home and cook. I would have preferred to bake but anything in the kitchen helped out a ton!
I stopped at the grocery store on the way home from work because I knew that I had to find something to make. Spaghetti Squash was out of the question since it's not in season but as I was looking at Italian Sausage to purchase, right next to it was chorizo. I have never cooked with it so I thought I'd try something new and purchase it!
The meat portion will make more than is needed for 2 eggs but it keeps very well in the refrigerator and can either make it with eggs the next day or eat as a italian type chili.
10 oz chorizo
8 oz mild Italian sausage
1 can petite diced tomatoes
1 6oz bag baby spinach, finely chopped
2 Tbsp. tomato paste
1 cup coconut milk
Preheat oven to 350 degrees.
In a saute pan, cook the italian sausage and chorizo. Once cooked, add the diced tomatoes and spinach. Stir and cook through for several minutes.
Meanwhile, spray two ramekins with cooking spray and set aside. In a separate bowl, combine tomato paste and coconut milk together.
Pour the coconut milk mixture into the sautè pan with the meat mixture. Stir together and scope about a cup or so into the ramekins. Top with an egg. Place into oven for about 15 minutes or until egg is desired doneness and bubbly.
Serve and Enjoy!