Authortapasonline
RatingDifficultyBeginner

Gypsy-style baked eggs with tomato, chorizo & bacon - this dish hails from Andalucia and there are many variations, a lot including red pepper and some even potatoes. Some recipes have breadcrumbs or grated cheese (probably manchego) scattered on top before baking. It is quite a substantial dish and makes a good brunch.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 Cooking Chorizo (aboout 150g)sliced
 1 Rasher of Smoked Baconchopped
 half a small Onionfinely chopped
 1 Clove of Garlicfinely chopped
 200 g Tinned Chopped Tomatoes
 2 Free Range Eggs
 50 g Garden Peas
 half tsp Pimentón (smoked paprika)
 1 tbsp Olive Oil
1

Pre-heat the oven

2

Heat the oil in a pan and fry the onion, chorizo and bacon until the onion is translucent and the bacon starting to crisp.

3

Add the tomatoes, garlic and pimentón and fry, stirring, for two or three minutes until the tomato is cooked.

4

Add the peas and stir, then place the mixture in a medium-sized cazuela or an ovenproof dish of a similar size and carefully break the eggs over the top.

5

Bake in the oven until the eggs are just cooked and serve immediately.

CategoryCooking Method,

Ingredients

 1 Cooking Chorizo (aboout 150g)sliced
 1 Rasher of Smoked Baconchopped
 half a small Onionfinely chopped
 1 Clove of Garlicfinely chopped
 200 g Tinned Chopped Tomatoes
 2 Free Range Eggs
 50 g Garden Peas
 half tsp Pimentón (smoked paprika)
 1 tbsp Olive Oil

Directions

1

Pre-heat the oven

2

Heat the oil in a pan and fry the onion, chorizo and bacon until the onion is translucent and the bacon starting to crisp.

3

Add the tomatoes, garlic and pimentón and fry, stirring, for two or three minutes until the tomato is cooked.

4

Add the peas and stir, then place the mixture in a medium-sized cazuela or an ovenproof dish of a similar size and carefully break the eggs over the top.

5

Bake in the oven until the eggs are just cooked and serve immediately.

Huevos a la Flamenca