Flamenco Eggs
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.
Servings: 2 servings
Calories: 419kcal
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
Calories: 419kcal | Carbohydrates: 32g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 363mg | Sodium: 426mg | Potassium: 987mg | Fiber: 9g | Sugar: 16g | Vitamin A: 3934IU | Vitamin C: 141mg | Calcium: 171mg | Iron: 6mg