This hearty Andalusian baked eggs with chorizo dish is the perfect Sunday brunch recipe.

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Huevos a La Flamenca

The ingredients:

  • 1 onion diced
  • 1 red pepper – cut into strips
  • 2 cloves garlic – finely chopped
  • 1/2 tsp smoked pimenton
  • 3 tbsp paprika 
  • 150g chopped Spanish chorizo
  • 1 can tinned tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp sugar
  • Salt
  • Olive oil
  • Handful parsley (optional)
  • Sourdough bread (optional)
  • 1 avocado (optional)


  1. Heat a splash of olive oil in pan and add pimenton, paprika, garlic, onion and red pepper and fry until they begin to soften
  2. Then place under the grill to finish cooking for roughly 12-15 minutes (this will enhance the flavour)  
  3. Bring back onto the hob and add chorizo 
  4. Fry for 3-4 minutes until it begins to get crispy
  5. Mix tomato puree, sugar and then the chopped tomatoes and season with salt
  6. Simmer with lid for around 20 minutes (or until tomatoes are reduced)
  7. Pre heat often for 180 degrees and when sauce is ready crack the eggs on top and put in the oven for roughly 5 minutes (depending on how you like your eggs) 
  8. Garnish with parsley and serve with toasted sourdough and avocado 
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