Flamenco Eggs – Spanish inspired baked eggs with chorizo, peppers and peas – a one-pan egg dish that’s perfect for an easy brunch to feed a crowd.
Flamenco Eggs – The Perfect 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 recipe for Flamenco Eggs is a super easy brunch which is simple to make but full of flavour. It is great for entertaining too – perfect for lazy Sunday mimosas with friends.
Spanish Inspired Baked Eggs
These delicious Flamenco Eggs, or Huevos a la Famenca, are similar to the Middle Eastern Shakshuka but with some Spanish flair. Chorizo, peas and peppers are cooked with smoky paprika then smothered in a rich tomato sauce. The eggs are then cracked on top and cooked directly in the sauce – perfect for dipping!
Perfect Easy Brunch to Feed a Crowd
This is a great recipe for a lazy Sunday morning or entertaining friends as it requires minimal effort and only one pan. You can easily double up the recipe to feed a larger crowd.
How to Serve Flamenco Baked Eggs
I love to serve it with fresh crusty sourdough bread to mop up all that delicious sauce. Breakfast style potatoes are also a great choice.
If you want to make this dish more indulgent, then adding a generous sprinkle of feta or goat’s cheese on top when serving is a great idea!
I serve these Flamenco Eggs as a brunch recipe, but it also makes an excellent quick and easy dinner. Try serving it with some boiled potatoes or rice and a big bowl of salad.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more breakfast and brunch recipes? You will love these:
This recipe has been linked up to CookBlogShare
- Oven safe frying pan or shallow casserole dish with a lid
- 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
- Preheat the oven to 200°c/180°c fan / gas mark 6
- Heat the oil in the pan over a medium heat then fry your onion for about 5 minutes until soft.
- Add the garlic and peppers and fry for a further 2-3 minutes.
- Add the paprika and tomato puree and mix well before pouring over the tins of tomatoes.
- Pop on the lid, turn the heat to low and let it simmer for 10 minutes.
- 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.
- Season the eggs with salt & pepper.
- 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.
- Serve with crusty bread to mop up the sauce.