Spanish · Brunch
Spanish Baked Eggs with Chorizo
Andalusian Flamenco Eggs
Andalusian baked eggs nestled into a smoky tomato sofrito with chorizo, peas, and roasted capsicum, finished in the oven until the whites set and the yolks stay glossy.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
24gCarbs
8gSugar
4gFiber
850mgSodium
210mgChol
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Instructions
1
Prep
Heat oven to 200°C. Slice chorizo into 1cm rounds, dice onion and capsicum, grate tomato and garlic, tear jamón, chop parsley, and measure peas.
2
Sweat
Heat olive oil in a 28cm cast-iron skillet over medium heat 1 minute. Add chorizo, cook 3 minutes until red oil renders. Add onion, capsicum, and 0.5 tsp salt; cook 5–6 minutes until softened.
3
Build
Stir in grated garlic, sweet pimentón, and hot pimentón off heat 15 seconds. Return to medium, add grated tomato and remaining 0.5 tsp salt, cook 7–8 minutes until sauce darkens and oil pools at edges.
4
Bake
Stir in peas, level the sauce, crack 6 eggs into shallow wells. Tear jamón over top, transfer to hot oven 7–8 minutes until whites just set and yolks remain glossy.
5
Plate
Lift skillet to table on a board, scatter chopped parsley over eggs, serve hot from pan with crusty bread for soaking the smoky tomato sofrito.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 120g (4.2 oz) cooking chorizo
- 120g (4.2 oz) jamón serrano
- 600g (21.2 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 120g (4.2 oz) red capsicum
- 120g (4.2 oz) frozen peas
- 4 garlic cloves
- 40ml (3 tbsp) extra-virgin olive oil
- 2 tsp sweet pimentón
- 0.5 tsp hot pimentón
- 1 tsp fine sea salt
- 10g (small handful) flat-leaf parsley