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Spanish inspired baked eggs with chorizo, peppers and peas - an easy one-pan brunch dish that's perfect for entertaining.
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5 from 1 vote

Flamenco Eggs

Spanish inspired baked eggs with chorizo, peppers and peas - an easy one-pan brunch dish that's perfect for entertaining.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast, Main Course
Cuisine: Spanish
Keyword: baked eggs, brunch, eggs, flamenco eggs
Servings: 4 servings
Calories: 188kcal
Author: Carrie Carvalho

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

Calories: 188kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 362mg | Potassium: 674mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 77mg | Calcium: 109mg | Iron: 4mg