Spanish-Style Baked Eggs
- 1 tablespoon of extra-virgin olive oil
- 3 ½ ounces cured chorizo, diced
- ½ cup thinly sliced shallots
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 14 ounces chopped tomatoes
- 2 large eggs
- chopped fresh parsley
- Place an oven rack into the center slot of the oven. Preheat the oven to 350°F (180°C).
- Heat 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 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 2 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. Top baked eggs with chopped fresh parsley.
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!
What others are saying
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.
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.
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.
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.
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.