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Flamenco eggs

Flamenco eggs image
Difficulty Easy
Preparation 0 min
Cooking 40 min


4 people
    • 8  
    • 2   tbsp
    • 1  
    • 2  
    • 2  
    • 500   g
    • 1,5   tbsp
    • 8   slices
    • 150   g
    • 2   tbsp
    • 8   slices


    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.