Flamenco Style Eggs

How to make Flamenco Style Eggs.

Ingredients: Serves 4

  • 4 eggs
  • 12 slices chorizo sausage
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 80 g serrano ham, chopped
  • 1 tsp hot smoked paprika
  • 8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins of peeled plum tomatoes
  • 1 tsp tomato paste
  • 75 g peas, cooked
  • 100 g fine green beans, blanched
  • 1 red capsicum (pepper), roasted and skinned, cut into 8 strips (or use peppers from a jar)
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

For the griddled bread:

  • 4–8 thick slices bread
  • 1 clove garlic, halved
  • 30 ml olive oil
  • small handful flat-leaf parsley, chopped, to serve


  1. Heat the oil in a frying pan or shallow casserole dish over medium-low heat and cook the onion and garlic until soft, 5 to 10 minutes.
  2. Add the ham and the hot smoked paprika, fry for 3 minutes, then add the chopped tomatoes and tomato paste.
  3. Cover the pan and cook until the tomatoes are reduced and pulpy, about 10 to 15 minutes.
  4. Heat the oven to 200°C/gas 6.
  5. Grease a large oven-proof dish or shallow casserole dish and pour in the tomato sauce.
  6. Scatter over the peas and green beans.
  7. Break the eggs into the sauce.
  8. Arrange the chorizo slices around the eggs and the red pepper strips over and around the eggs.
  9. Season with salt and pepper.
  10. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes.
  11. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan.
  12. Scatter the chopped parsley over the dish and serve with griddled bread.
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