Spanish · Brunch
Baked Eggs with Spicy Sausage
Spanish-style baked eggs in a spiced tomato sauce with sautéed red bell pepper, onion, and garlic, enriched with sliced Spanish chorizo and smoked paprika. The eggs bake until whites set and yolks remain runny, served with crusty bread for scooping.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
523Calories
31.2gProtein
37gFat
17.8gCarbs
4.3gSugar
2.8gFiber
1352mgSodium
493mgChol
12.8gSat Fat
534mgPotassium
88mgCalcium
3.4mgIron
4.8mcgVitamin B12
32mgVitamin C
low-carb
spice-route
hidden-gems
weekend-brunch
Instructions
1
Prep
Slice the chorizo into rounds. Thinly slice the bell pepper, mince the garlic, chop the onion, and have parsley ready.
2
Saute
Warm olive oil in a small oven-safe skillet over medium heat. Cook onion and bell pepper for 4 minutes until softened and slightly translucent.
3
Bake
Stir in garlic, smoked paprika, crushed tomatoes, chicken stock, and chorizo. Simmer 8 minutes over medium-low heat. Make two wells in the sauce, crack eggs into them, and bake at 375°F for 8 to 10 minutes until whites set and yolks remain runny.
4
Plate
Scatter parsley over the skillet and serve immediately with crusty bread for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.2 oz420g Spanish chorizo
- 44 large eggs
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomatoes
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 11 small onion
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp chicken stock
- 2 tbsp2 tbsp parsley
- salt, to taste
- 2 slice2 slice crusty bread
