Flamenco Eggs
Discover the bold flavors of Spain with this vibrant Flamenco Eggs recipe, a one-skillet wonder that combines smoky chorizo, hearty chickpeas, and a richly spiced tomato base. Perfect for breakfast, brunch, or a quick weeknight dinner, this dish features runny baked eggs nestled in a savory sauce infused with smoked paprika, ground cumin, and garlic. With just 30 minutes of cooking time, this hassle-free recipe comes together effortlessly and is ideal for sharing. Garnished with fresh parsley and served alongside crusty bread or warm tortillas, Flamenco Eggs is a flavor-packed meal that will transport your taste buds straight to the heart of Andalusia.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, diced green bell pepper
- 2 minced garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 400 grams canned diced tomatoes
- 240 grams (drained and rinsed) canned chickpeas
- 100 grams sliced chorizo
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large ovenproof skillet over medium heat.
Add the chopped onion and diced bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1-2 minutes, until fragrant.
Add the canned diced tomatoes and chickpeas to the skillet. Mix well and bring to a simmer. Let the mixture cook for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper.
Stir in the sliced chorizo and cook for another 2-3 minutes.
Using the back of a spoon, create 4 small wells in the sauce. Crack an egg into each well.
Carefully transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny (cook longer if you prefer firmer yolks).
Remove the skillet from the oven and garnish with freshly chopped parsley.
Serve immediately, preferably with crusty bread or warm tortillas on the side to scoop up the sauce.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.0 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
