zoom Spanish baked eggs

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spanish baked eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spanish baked eggs

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    2 tbsp olive oil
    1 onion, finely sliced
    120g pack Cooks’ Ingredients Diced Chorizo
    1 yellow pepper, finely sliced
    1 orange pepper, finely sliced
    2 cloves garlic, crushed
    ½ tsp sweet smoked paprika
    400g can chopped tomatoes
    4 Burford Browns Free Range Eggs
    ½ x 25g pack parsley, chopped
    2 slices country-style bread


    1. Preheat the oven to 200°C, gas mark 6. In a frying pan, with an ovenproof handle, heat the olive oil, add the onion and chorizo, and cook for 4-5 minutes until soft. Then add the peppers and continue to cook for 2-3 minutes until softened. Stir in the garlic and sweet smoked paprika, cook for 1 minute. Then add the tomatoes. Lower the heat and simmer for 10 minutes, until the tomatoes are reduced slightly and softened.

    2. Make four wells in the peppery sauce and crack an egg into each.

    3. Place in the preheated oven to cook for 10 minutes until the eggs are set but the yolks are still runny. Scatter with parsley and serve with the sliced bread, toasted and drizzled with a little olive oil.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars