Flamenco Eggs – an Easy Brunch recipe. Spanish inspired baked eggs with chorizo, peppers and peas – a one-pan egg dish that’s perfect for entertaining.
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 makes a great meal for entertaining too – perfect for lazy Sunday mimosas with friends.
Spanish Inspired Flamenco Eggs
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.
Perfect Easy Brunch for a Crowd
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.
How to Serve Flamenco Baked Eggs
I love to serve it with fresh crusty bread to mop up all that delicious sauce. Breakfast style potatoes are also a great choice.
I serve this as a brunch recipe, but it would also make an excellent quick and easy dinner. Try serving it with some boiled potatoes or rice.
I hope you like this recipe for Flamenco Eggs (an Easy Brunch) – please leave me a comment if you try the recipe!
- 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.