Spanish baked eggs

Spanish baked eggs

Dig In!
Mark Roper

I’m a big fan of Spanish food, especially the smoky paprika and chorizo, and this is one of my favourite breakfasts. Remember that the capers and anchovies are very salty, so taste, taste, taste throughout cooking to check the seasoning.


Quantity Ingredient
250g chorizo, sliced
2 eschalots, thinly sliced
1 garlic clove, finely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons sherry vinegar or red wine vinegar
400g tinned diced tomatoes
1 teaspoon baby capers, rinsed, (optional)
2 anchovy fillets, chopped, (optional)
2 eggs, at room temperature
chopped flat-leaf parsley, for garnish
chargrilled or toasted bread, to serve


  1. Preheat the oven to 190°C (or 170°C for a fan-forced oven).
  2. Cook the chorizo in a small ovenproof frying pan over medium heat until the oil is released and the chorizo is caramelised, about 2–3 minutes. Add the eschalots and garlic and saute for a further 2 minutes. Add the paprika, cumin and cayenne pepper and sauté for a further minute or until fragrant.
  3. Add the vinegar and deglaze the pan, cooking until the liquid has almost evaporated, about 2 minutes. Add the tomatoes, capers (if using) and anchovies (if using), stir well to combine and continue to cook for another minute.
  4. If you want to serve the eggs in individual dishes, transfer the mixture to two 300 ml ovenproof dishes, otherwise you can just leave the mixture in the frying pan. Make a small indentation in the mixture in the pan or each dish, and break an egg into it. Bake in the oven for 8–10 minutes, depending on how runny you want your yolk.
  5. Top with some freshly chopped parsley before serving with the chargrilled or toasted bread.

Brent’s tip:

  • If you’re in a hurry, you can put your baking dishes in the oven at preheating stage to warm them up. This will speed up the cooking of the eggs – but remember the dishes will be smoking hot!
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