Spanish inspired baked eggs with chorizo, peppers and peas - an easy one-pan brunch dish that's perfect for entertaining.

Flamenco Eggs | An Easy Brunch

I am not a morning person. In any way. Ask anyone I know and they will confirm it. I have fully accepted this late-rising lifestyle and happily try to avoid any kind of early morning commitments. The only problem is that I LOVE breakfast food. Eggs of all kinds, bacon, toast, coffee, pancakes, the list goes on. Luckily for me, someone invented Brunch!

This take on baked eggs with a Spanish flair looks impressive but is super easy to come together. First you make a rich tomato sauce with garlic, peppers and paprika, add some spicy chorizo and frozen peas then crack your eggs on top and leave it in the oven to cook while you pour yourself a sparkling mimosa.

Spanish inspired baked eggs with chorizo, peppers and peas - an easy one-pan brunch dish that's perfect for entertaining.

This is a great recipe for a lazy Sunday morning or entertaining friends – it’s cooked in one pan for minimal washing up and can easily feed a crowd. I like to serve it with fresh crusty bread to mop up all that delicious sauce.

Flamenco Eggs

Spanish inspired baked eggs with chorizo, peppers and peas – an easy one-pan brunch dish that's perfect for entertaining.

Course Breakfast, Main Course
Cuisine Spanish
Keyword baked eggs, brunch, eggs, flamenco eggs
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 4 eggs
  • 100 grams chorizo sausage sliced into bite-sized pieces
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 red or yellow pepper, sliced into thin strips
  • 2 tins chopped tomatoes
  • 1 tsp paprika
  • 150 grams frozen peas
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • salt & pepper

Instructions

  1. Preheat the oven to 200Β°c/180Β°c fan / gas mark 6

  2. Heat the oil in the pan over a medium heat then fry your onion for about 5 minutes until soft.

  3. Add the garlic and peppers and fry for a further 2-3 minutes.

  4. Add the paprika and tomato puree and mix well before pouring over the tins of tomatoes.

  5. Pop on the lid, turn the heat to low and let it simmer for 10 minutes.

  6. Take the lid off and give everything a good stir, season to taste then use your spoon or spatula to make 4 little wells in the sauce and break in the eggs.

  7. Season the eggs with salt & pepper.

  8. Scatter over the chorizo and peas (no need to cook them) then put the pan in the oven and cook for 8-12 minutes, depending on how well-done you prefer your eggs.

  9. Serve with crusty bread to mop up the sauce.

 

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