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.
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! 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:
- Chorizo Breakfast Tacos
- Ricotta Toast with Blueberry Compote
- The Best Egg Mayonnaise
- Lemon Blueberry Pancakes
- 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
- 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.
This recipe has been linked up to CookBlogShare