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Turn up the heat with Flamenco Eggs! This vibrant Spanish-inspired dish brings together bold flavours and vibrant colours in one pan.
Packed with sautéed capsicum, garlic, tomatoes, and spicy chorizo, all baked together with perfectly runny eggs, this dish is a feast for the senses. It’s smoky, savoury, and irresistibly delicious — perfect for breakfast, brunch, or even dinner. Serve with crusty bread to soak up the rich tomato sauce, and you’ll have a meal that will transport you straight to the streets of Spain!
Heat half of the oil in a large frying pan over medium heat. Add chorizo slices and cook for 2 minutes on each side until crispy. Remove to a plate.
Using the remaining oil in the pan, add onion and garlic, and cook for 5 minutes, or until soft. Stir in paprika and serrano ham, and cook for 1-2 minutes until the ham changes colour.
Add tomatoes and capsicum and stir to combine. Break up tomatoes with the end of a spatula. Bring to a boil. Reduce heat to medium. Cover and cook for 10 minutes, or until mixture thickens and tomatoes start to become pulpy. Stir in beans and peas.
Break the eggs on top of the sauce. Press the chorizo around the eggs. Cover and cook over medium heat for 8 minutes until the whites are set and yolks are soft.
Scatter over the parsley. Serve with chargrilled garlic bread.
Notes
We used a pre-packed chorizo that comes thinly sliced like salami; however any chorizo is fine. You can also use Italian prosciutto instead of Spanish Serrano ham. Both are available in supermarkets.
