Spanish-Style Baked Eggs

Image of Emma Carter
Rated 5.0 based on 7 customer reviews


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Mealthy Tip

Add your own spin on this recipe by adding vegetables or chopped fresh chives. You can also serve it up with a side of crispy corn tortillas if you really want to indulge yourself early in the morning! Skip the chorizo for a vegetarian version. Pour the tomato-chorizo sauce into individual ramekins, crack an egg into each one, and bake, if you want to give each person their own serving!

Nutrition Facts

Per Serving: 427 calories; 31g fat; 16.9g carbohydrates; 21g protein; 230mg cholesterol; 700mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 427 Calories from Fat280
% Daily Value*
Total Fat 31g 48%
Saturated Fat10g 49%
Trans Fat0.0g
Polyunsaturated Fat3.7g
Monounsaturated Fat16.0g
Cholesterol 230mg 77%
Sodium 700mg 29%
Total Carbohydrate 16.9g 6%
Dietary Fiber4g 18%
Protein 21g
Vitamin A52% Vitamin C53%
Calcium6% Iron18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Aja A

Aja A says:

Very much like shakshuka as the review commented. We bought spicy chorizo for more heat. Make sure to have some crusty bread on hand to gather up that delicious tomato sauce and runny egg.

Image of Tal Levitas

Tal Levitas says:

These are pretty close to shakshuka. I like my eggs a lot softer, so I only baked it in the oven for 5 minutes instead of the 10 the recipe recommends. It was super quick and super easy to make. I'll definitely make these again.

Image of Katie Hason

Katie Hason says:

This was so good! If they eat this way in Spain, I need to book a ticket pronto! I love all the flavors together! I had never baked an egg before so that was a real treat! Definitely my new weekend breakfast / brunch recipe.

Image of Erica Schaefer

Erica Schaefer says:

Perfect recipe for brunching! I used 1/4 cup finely diced yellow onion instead of shallots. I also served it with crunchy corn tortillas, it was so delicious.

Image of Alexis Pearson

Alexis Pearson says:

I guess I've been living under a rock, because baked eggs are a totally new concept for me. This was super easy and delicious. The egg cooked rather quickly along the edges, but the yolk was still nice and runny. I used store bought diced tomatoes and onions for the recipe, and they worked great.

Image of T H

T H says:

I had about a half lb. chorizo in the freezer, so I used it all. Did 4 eggs instead of 2. Was enough food for 2 dinners. Is it supposed to be sweet or smoked paprika? I used a bit of both and it was flavorful without being too smoky.

Image of S Vaughn

S Vaughn says:

Have made this a couple times now - similar to a dish I used to make, basically poaching the eggs in salsa - this has more flavor and texture and is easier to make, finishing it in the oven.