Spanish-Style Baked Eggs in Tomato Sauce

These baked eggs – also known as Huevos a la Flamenca – are a traditional Spanish dish, with many versions, depending on the region. This recipe uses chorizo from Parma Sausage, homemade tomato sauce, Spanish smoked paprika, and young Manchego cheese from PennMac.  I used my most-favorite-ever fresh eggs from The Farmer’s Wife – you can find her at the Farmers@Firehouse beginning Saturday May 11th.  Get there early to buy them – they’re so amazing that they sell out fast most mornings!  I brought my Spanish paprika with me from New Jersey, but you could definitely find some at Penzey’s – it’s also sometimes called pimentón.  This dish is traditionally made and served in individual clay pots called cazuelas, but you could also prepare them in little casserole dishes or ramekins.

This dish makes an amazing weekend brunch, but it’s satisfying enough that it could also be enjoyed for lunch or dinner as well.  I like baked eggs served with fresh Mancini’s bread.

The recipe below serves two.

Spanish-Style Baked Eggs in Tomato Sauce Ingredients

Ingredients
1/2 cup Spanish chorizo, diced
1/2 teaspoon Spanish paprika
2 cups homemade tomato sauce
4 eggs
1/4 cup young Manchego cheese, grated

Diced Chorizo

Mancini Bread

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a saucepan over medium heat.  Add the chorizo and paprika, cook until brown.

3.  Add the tomato sauce.  Reduce the heat and simmer for 15-20 minutes.

Spanish-Style Baked Eggs: Tomato Sauce

4.  Coat the cazuelas with a bit of olive oil.  Fill each dish about halfway with the tomato sauce.  Place two eggs into each dish, sprinkle with a little salt and pepper, and top with the grated cheese.  (Tip: I pre-crack my eggs into small bowls to make sure not to get any small pieces of shell into my final dish.)

Four Eggs

Spanish-Style Baked Eggs in Tomato Sauce (Prep)

5.  Place the cazuelas into the oven and bake until the whites are firm and the yolks are still soft and runny, about 10 minutes.  The cooking time may vary depending on your oven, so check them at around 8 minutes.  If they’re not done at 10 minutes, leave them in a little longer, but check frequently to make sure they don’t overcook!

6.  Carefully remove the cazuelas from the oven.  Sprinkle with some freshly chopped parsley or chives if you like.  Place onto cool plates or placemats to avoid damaging your table.  Serve with fresh bread.

Spanish-Style Baked Eggs in Tomato Sauce

Spanish-Style Baked Eggs in Tomato Sauce

Spanish-Style Baked Eggs in Tomato Sauce

Click here to download a printable PDF of this recipe.

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