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Flamenco eggs

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Ingredients

8 eggs egg
2 tbsp tbsp olive oil olive oil
1 onions onion
(finely chopped)
2 red peppers red pepper
(finely chopped)
2 garlic garlic
(crushed and grated)
500 g g tomatoes tomato
1.5 tbsp tbsp paprika paprika
8 slices slice chorizo chorizo
150 g g frozen peas frozen peas
2 tbsp tbsp parsley parsley
(finely chopped)
salt salt
black pepper black pepper
8 slices slice Serrano ham Serrano ham

Flamenco eggs

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40 min
(10)

Method

For a brunch dish packed with flavour try this Spanish baked eggs recipe, with a lightly spiced tomato sauce and folds of salty chorizo and Serrano ham. Serve with an extra drizzle of olive oil and a few slices of crunchy bread.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place a pan over a medium heat and add the oil. Throw in the chopped onion and peppers and fry until soft.
  3. Add the garlic and cook for 5 minutes, then stir in the tomatoes and paprika and cook for a further 15 minutes. Season to taste with salt and black pepper.
  4. Divide the mixture between 4 ovenproof bowls (or terracotta ramekins) and crack 2 eggs over the top of each one. Place 2 pieces of Serrano ham and 2 pieces of chorizo in each ramekin, and scatter over the peas.
  5. Bake in the oven for 10 minutes, or until the eggs are set with a slightly runny yolk. Season with black pepper and garnish with a pinch of fresh parsley to serve.

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