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
Flamenco Eggs
Equipment
- Oven safe frying pan or shallow casserole dish with a lid
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
- 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.
Nutrition
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!