Photo: Chorizo Rice Bake with Eggs and Tomatoes © Courtesy of Egg Farmers of Ontario
As summer begins its slow transition into fall, most people want to make the most of their time outside, which means spending less time in the kitchen preparing meals. Thankfully, when you’ve got eggs, there are lots of options to get you out of the kitchen and into the great outdoors!
More importantly, those dozen high-quality eggs you may already have in the fridge provide you with 14 essential nutrients, including protein, that your body needs to stay energized and active. For each serving of two eggs, you get 12 delicious grams of protein at only 140 calories. When you pair that with the essential nutrients found in eggs, such as Vitamins D, E, and B12, you’ll have more energy to enjoy your day.
Did you know that eggs in Ontario go from farm to stores in only four to seven days? When you buy eggs in your grocery store, you are supporting one of the more than 500 egg farm families from across Ontario. Plus, all Canadian egg farmers must meet the rigorous standards of the on-farm food safety and animal care programs set out in the Egg Quality AssuranceTM (EQA®) program, so you know you are always getting safe, high-quality eggs. Look for the EQA® symbol on your carton during your next egg purchase.
Looking for a quick dinner idea with eggs? Why not try this colourful Spanish-style Chorizo Rice Bake with Eggs? It’s easy to prepare and pop in the oven to bake while you enjoy a bit more time in the summer sun.
For this recipe and more, visit getcracking.ca
Chorizo Tomato Rice Egg Tray Bake
Servings: 4 • Prep time: 20 minutes • Cook time: 50 minutes
An easy all-in-one baked Spanish rice full of vibrant flavour and colours. Enjoy with a light green salad.
Ingredients
- 2 cups (500 ml) long-grain white rice
- 1 onion, diced
- 1 green sweet pepper, diced
- 4 cups (1 L) low-sodium chicken broth
- 1 (398 ml) can of finely chopped tomatoes
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) salt
- 1 (125 g) cured Spanish chorizo sausage, sliced
- 1 cup (250 ml) frozen peas, thawed
- ⅓ cup (75 ml) chopped pitted mixed olives
- 2 tbsp (30 ml) chopped fresh parsley
- 8 eggs
- Pepper to taste
- Chopped fresh parsley to garnish
- Lemon wedges
Directions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine rice, onion, green pepper, broth, tomatoes, paprika, and salt, stirring well.
- Pour the mixture into a large, rimmed baking sheet, spreading it to an even layer. Carefully place the dish onto an oven rack and cover it with an inverted baking sheet of the same size or foil. Bake for 40 minutes or until rice is tender.
- Remove from the oven and stir in the chorizo, peas, olives, and 2 tablespoons (30 ml) of parsley. Spread out on the sheet. Make eight shallow wells in the rice and crack one egg into each well.
- Bake, uncovered, for 7 to 10 minutes, or until the eggs are cooked to your desired doneness.
- Season with pepper to taste and garnish with parsley and lemon wedges.
More Recipes From Egg Farmers of Ontario
Get your free copy of Global Heroes, jam-packed with positive news, straight in your inbox.
Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.