Flamenco Eggs Recipe

Flamenco Eggs Recipe

In this Flamenco Eggs recipe, or Spanish Baked Eggs as others may call it, I used chorizo, eggs, tomatoes, onion, potatoes, paprika, and garlic. It gives off beautiful flavours from the tasty chorizo, and the smoked paprika.

The only bit of Spanish that’s in Ped…

I’m a big lover of Spanish food, that’s if you haven’t heard me mention it in every other post I write 🙂 I’m quite fortunate to have been to Spain on many occasions, but have never eaten this dish there. In fact, I don’t think I’ve ever seen it in Spain before, only on a few online recipes. Next time I’m lucky enough to get the chance to go, this will definitely be on my list of things to eat! Although, in this current time I have no idea on how long that may be!

If you’ve been following the blog, you may have seen that Bex posted a similar dish last week. Sharing eggs, or Huevos Racheros if you’re down with the lingo. Bex cooked the vegetarian option. It reminded me of this dish having cooked it a few times before. I thought I’d give it another shot as the sun is shining and reminding of being sat in Spain.

The dish I made below I served for one. It’s quite a big portion so if you’re cooking for two, maybe add an extra potato or some more chorizo. You can even add more eggs if you prefer more than one. Also, I only used half a tin of chopped tomatoes as I was using

Ingredients for Spanish Eggs

What you will need to make this Flamenco eggs recipe:

(Serves 1)

An oven proof deep pan/saucepan/oven-dish.

  • 1/4 Chorizo ring
  • 2 Eggs
  • 2 Small Potatoes cubed
  • 8 Cherry tomatoes halved
  • 2 Garlic cloves
  • 200g (half tin) of Tinned tomatoes
  • 2 Tbsp red wine vinegar
  • 1 Red onion diced
  • 1 Red chilli chopped
Potatoes and Red Onions, for Flamenco Eggs

How to make spanish eggs:

  1. Fry off chorizo for around 10 minutes on a medium heat until juices run, then transfer chorizo to a plate
  2. Preheat the oven to 180C/360F.
  3. Fry off chopped potatoes for 5 minutes in chorizo juices, then add chopped onion and cook for a further 10 minutes.
  4. Add the chilli, garlic, red wine vinegar and paprika. Stir for a further 5 minutes.
  5. Add the cooked chorizo back in and add the chopped tomatoes, and the halved tomatoes. Cover and leave on a low heat for 5 minutes.
  6. Make two wells in the pan, and crack both eggs in and place the pan in the oven for 5 minutes, for slightly runny eggs.
Potatoes and Chorizo in the pan. Baked Spanish Eggs


I served this with a crusty, buttered roll. it really isn a delicious dish that is so easy to make.

Thanks for checking out my recipe!

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Thanks, for reading,
Ped x

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