Eggs flamenco is a simple, Spanish dish that has eggs baked in a delicious tomato-chorizo sauce that gets extra smokiness from smoked paprika.
About a million years ago (AKA pre-small people), my husband and I vacationed in Spain. We traveled up and down the middle of the country from Madrid up to Rioja then down to Seville and Ronda with a few stops along the way. It was amazing and the Spanish food was one of the most memorable parts of the trip. We spent many nights hopping from tapas bar to tapas bar, eating pintxos for dinner while sipping red wine. I loved the simple ingredients packed with flavor: smoked paprika, smoky chorizo, octopus, potatoes, even simple grilled mushrooms were amazing.
Eggs flamenco remains one of our go-to Spanish dishes. I make it for brunch, lunch and dinner, served with some pan con tomate (grilled bread rubbed with garlic and tomato). It’s easy and satisfying and will transport you straight to Spain. My favorite chorizo is d’Artagnan, but use any Spanish chorizo. And don’t skimp on the smoked paprika – it adds a unique smokiness. Find it at Penzey’s or Savory Spice or on the shelves at any gourmet grocer.
Love egg dishes? Try baked eggs with peas and chorizo or baked eggs with Merguez.
- Extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, smashed and chopped
- 3 Spanish chorizo sausages, diced
- 1 teaspoon smoke Spanish paprika
- 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
- 8 eggs
- ¾ cup finely grated aged manchego
- 2 tablespoons chopped chives (optional)
- Heat a little olive oil in a saute pan, add the onions and bring to a medium heat. Season the onions with salt and cook for 5 minutes or until the onions are soft. Add the garlic and cook for 1 more minute. Add the chorizo and paprika and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400F.
- Oil the 4 small round baking dishes such as cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the eggs into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 6-8 minutes.
- When the eggs are done, sprinkle with chives and serve.
This tasted amazing! A perfect way to use up chorizo I had, and I swapped the manchengo for cojita Will make again!
Thanks Meghan! Glad you liked it. It’s definitely one that we make over and over again!