Spanish-Style Baked Eggs
- 1 tablespoon of extra-virgin olive oil
- 2 large eggs
- 14 ounces chopped tomatoes
- 3.5 ounces cured chorizo, diced
- ½ cup thinly sliced shallots
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- chopped fresh parsley
- Preheat the oven to 350°F (180°C). Place an oven rack into the center slot of the oven.
- Heat the olive oil in an oven-safe skillet over low heat. Cook chorizo and shallots in oil until beginning to soften, for 4 minutes. Season chorizo mixture with paprika and oregano; continue cooking until fragrant, about 1 more minute.
- Stir in the chopped tomatoes into the chorizo mixture; bring to a simmer and cook until the sauce begins to thicken and reduce a little, for 10 minutes.
- Make two small wells in the tomato sauce. Crack an egg into each well.
- Transfer the skillet to the center rack in the oven. Bake until the egg is set but the yolk is still runny, 10 to 12 minutes.
Add your own spin on this recipe by adding vegetables and fresh herbs like parsley. You can also serve it up with a side of crispy corn tortillas if you really want to indulge yourself early in the morning!
What others are saying
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.
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.
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.