Ingredients
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1 (18 oz) loaf prepared cornbread
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3 tbsp olive oil, divided
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1 large Spanish onion
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4 stalks celery
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4 oz chunk Spanish-style chorizo
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1 tbsp minced garlic
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1 (14.5 oz) can fire-roasted tomatoes
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2 large eggs
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1/2 cup Nature's Promise® Organic Low-Sodium Chicken Broth
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1/4 cup finely chopped parsley
Steps
1
Preheat oven to 350°F. Cut the cornbread into 1-inch chunks and arrange on a large baking sheet in a single layer. Bake 15 min., stirring twice, until toasted and crisp.
2
Meanwhile, grease a 3-quart baking dish with 1 tbsp oil. Finely chop the onion, celery, and chorizo.
3
In a 12-inch skillet, heat remaining 2 tbsp oil on medium and add the onion and celery. Season with salt. Cook 6 min., stirring occasionally. Add the chorizo and garlic. Cook 2 min. Remove from heat. Drain the tomatoes and stir into skillet.
4
In a large bowl, whisk the eggs, broth, and parsley. Add cornbread and vegetable mixture. Season with salt and pepper. Gently stir until well combined. Transfer mixture to greased baking dish.
5
Bake 30 min., until set and top is golden brown.
Tips
To make this ahead, prepare recipe through STEP 4. Cover and refrigerate up to 5 hours. When ready to serve, continue with STEP 5.
