Baked eggs inspired by the flavours of Spanish cuisine with savoury chorizo and sweet green peas in a mouthwatering paprika spiced tomato sauce. These delicious Flamenco Eggs are made to be mopped up with fresh crusty bread. Perfect for feeding a crowd, serve these easy baked eggs as a tasty brunch or a comforting dinner.
Who doesn’t love a good weekend Brunch? Just like my Easy Eggs Benedict or Fiesta Scrambled Eggs, these Spanish Baked Eggs are perfect for a lazy brunch at home. I love to serve them with warm crusty bread to mop up the delicious tomato sauce.
Originating in Andalusia in Southern Spain, Flamenco Eggs or Huevos a la Flamenca are eggs baked in tomato sauce similar to Italian Eggs in Purgatory or Israeli Shakshuka with a 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!
Reasons to Try Flamenco Eggs
- Rich and Authentic Flavour – The combination of perfectly cooked eggs and sizzling chorizo, along with a medley of aromatic spices, creates a delightful and unforgettable taste sensation that transports you to the vibrant streets of Spain.
- Versatile – Spanish baked eggs are great for brunch but can be enjoyed at any time of the day, making it a versatile option for breakfast, lunch or even a hearty dinner. This is also a great option if you are feeding a crowd.
- Simple and Quick Preparation – Despite its impressive appearance and complex flavors, flamenco eggs are surprisingly simple and quick to prepare. With basic ingredients and minimal cooking time, you can enjoy a delightful Spanish-inspired meal without spending hours in the kitchen. It’s a fantastic option for busy weeknights or lazy weekend brunches when you want a delicious and hassle-free dish.
Ingredient Notes
The full list is in the recipe card below, but here are a few helpful hints about key ingredients to help you make the best Flamenco Eggs.
- Eggs – the main event. Use free range eggs, ideally at room temperature for even baking – I usually take mine out the fridge about 30 minutes before I start cooking.
- Chorizo Sausage – you can use either cured chorizo or fresh cooking chorizo for this recipe. I don’t recommend the packaged deli slices as these are too thin for cooking. You can swap the chorizo for a plant-based version to make this dish vegetarian.
- Peppers – I like to use red bell peppers but any colour will do.
- Chopped Tomatoes – Mutti are my favourite but use the best quality you can reasonably afford.
- Peas – I always use frozen and there is no need to defrost them before adding to the dish.
- Smoked Paprika – the key flavour for the tomato sauce. I love La Chinata and always have one of these iconic tins in my pantry.
Serving and Storing
I love to serve Flamenco Eggs with fresh crusty sourdough bread to mop up all that delicious tomato sauce. Breakfast style potatoes are also a great choice for a side dish.
If you want to make these Spanish Baked Eggs more indulgent, adding a generous sprinkle of feta or goat’s cheese on top when serving is a great idea! You could also add some slices of Serrano ham or king prawns before baking.
I serve these Flamenco Eggs as a brunch recipe, but it also makes an excellent quick and easy dinner. Try serving with some boiled potatoes or rice and a big bowl of salad.
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.
I use a Denby Shallow Casserole Dish to cook and serve my Flamenco Eggs. It’s a great versatile piece as you can use it on the hob and in the oven.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more breakfast and brunch recipes? You will love these:
- Chorizo Breakfast Tacos
- Ricotta Toast with Blueberry Compote
- The Best Egg Mayonnaise
- Lemon Blueberry Pancakes
Flamenco Eggs
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 x 400 grams tins chopped tomatoes
- 1 tsp smoked paprika
- 150 grams frozen peas
- 1 tbsp tomato puree
- 1 tbsp olive oil
- salt & pepper
Instructions
- 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 chopped 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 and optional garnish of chopped parsley.
Nutrition
This recipe has been linked up to CookBlogShare
Eggs and chorizo are a winning combination in my book, any day of the week!
This is one of the most delicious Spanish eggs I have tried. Super tasty and plenty of flavours. We had it for breakfast the other day and oh my we will do it again! Thank you for sharing!
Thank you so much, so glad you enjoyed it!
There is no better combination in life than eggs and chorizo – this sounds amazing!
Yes, dream combo!
This is on my to do list for the weekend. How beautiful.
Thank you so much for joining up to #CookBlogShare x
Thank you!
Just like momma used to make! We often add chopped bacon with the onion and green beans when eating for dinner to give more oomph
Extra chopped bacon sounds so tasty!