Baked eggs with chorizo in tomato sauce | Huevos a la flamenca

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often less expensive and adds crunch.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Frozen hash browns save prep time and cost.

Preheat the oven to 180°C (356°F).

Thinly slice the Spanish onion and garlic.

Discard the hard bottom end of the green asparagus and cut them in half without peeling.

Thinly slice the flat leaf parsley and slice the chorizo into 3mm thick slices.

Place a large frying pan over medium heat and pour in extra virgin olive oil.

Fry and soften the onion for about 4-5 minutes.

Add the thinly sliced garlic and sliced chorizo, frying for 2-3 minutes until the chorizo renders fat and the garlic and onion start to get golden.

Add the green asparagus and garden peas, stirring and sautéing for a couple of minutes.

Add caster sugar, sweet paprika, and a little seasoning, then give it a good toss.

Add the chopped tomatoes to stop the spices from burning and cook for about 5 minutes, reducing the sauce.

Make little holes in the sauce to break the eggs inside, adding one or two eggs per person based on hunger.

Bake in the preheated oven for about 7-8 minutes until the egg whites are completely set.

Season with salt, pepper, and finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens