Brunch casserole with egg, tomato, chorizo, onion and cheese

Servings: 4
Preparation: 30 minutes
Cooking: 25 minutes

Ingredients

• 500 ml (2 cups) whole tomatoes
• 1 onion, chopped
• 45 ml (3 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) chorizo or pepperoni, sliced
• 4 to 6 eggs
• 250 ml (1 cup) cheddar, grated
• 60 ml (4 tbsp) fresh parsley leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 190 °C (375 °F).
2. In a colander, let the tomatoes drain their juice, 30 minutes.
3. Meanwhile, in a cast iron or ovenproof skillet, brown the onion in the fat of your choice.
4. Add the chorizo or pepperoni and let it brown, 2 to 3 minutes more.
5. Add the tomatoes and crack the whole eggs, season lightly, cover with cheese and let it finish cooking in the oven for 20 minutes.
6. Before serving, spread the parsley on top.