Flamenco Eggs Ii
Discover the perfect harmony of bold flavors and rustic charm with Flamenco Eggs II, a Spanish-inspired dish that’s as vibrant as it is satisfying. This one-skillet recipe combines sautéed onions, colorful bell peppers, garlic, and smoky chorizo with a rich tomato sauce seasoned with smoked paprika and cumin. The crowning glory? Perfectly baked eggs nestled into the sauce, their runny yolks ready to mingle with the savory goodness. Ideal for breakfast, brunch, or even dinner, this recipe comes together in just 35 minutes and pairs beautifully with crusty bread for dipping. Garnished with fresh parsley for a final touch, Flamenco Eggs II is a must-try for anyone craving a comforting yet exotic meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 100 grams cooked chorizo, sliced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped (optional)
- 4 slices crusty bread, to serve
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the chopped onion and diced bell peppers to the skillet. Sauté for about 5 minutes, or until they begin to soften.
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for another minute until fragrant.
Add the sliced chorizo to the skillet and cook for 2-3 minutes, allowing the flavors to meld.
Stir in the canned diced tomatoes and tomato paste. Season with salt and black pepper. Simmer the mixture for 8-10 minutes, stirring occasionally, until the sauce thickens.
Using the back of a spoon, make four shallow 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 but the yolks remain slightly runny.
Remove the skillet from the oven and sprinkle with fresh chopped parsley if desired.
Serve immediately with crusty bread for dipping and enjoy this vibrant Spanish-inspired dish.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 5804 mg | 252% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 34.7 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 459 mg | 35% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2710 mg | 58% | |
*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.
