Flamenco Eggs | Spanish Style Baked Eggs with Chorizo

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:

• Fiesta Scrambled Eggs
• Chorizo Breakfast Tacos

This recipe has been linked up to CookBlogShare

Flamenco Eggs

Carrie Carvalho

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

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Course Breakfast, Main Course

Cuisine Spanish

Servings 4 servings

Calories 188 kcal

Equipment

• Oven safe frying pan or shallow casserole dish with a lid

Ingredients

 

MetricUS Measures

 

1x2x3x

• 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

Calories: 188kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 164mgSodium: 362mgPotassium: 674mgFiber: 5gSugar: 10gVitamin A: 1755IUVitamin C: 77mgCalcium: 109mgIron: 4mg

Keyword baked eggs, brunch, eggs, flamenco eggs

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