Indulge in the flavors of southern Spain with this vibrant, hearty recipe for Spanish Baked Eggs with Chorizo and Potatoes. Known for its colorful presentation and rich, savory taste, this dish combines crispy potatoes, spicy chorizo, and perfectly baked eggs in a tomato-based sauce. It’s the perfect brunch or dinner recipe to warm you up and bring a touch of Spanish flair to your table. Serve it straight from the skillet, and let everyone dig in!
Ingredients:
- 2 tablespoons vegetable oil
- 4 cups (1 ¼ pounds / 520 grams) potatoes, peeled and diced into bite-sized cubes
- 2 cups (8 ounces / 222 grams) Spanish chorizo, diced into small cubes
- 1 ½ cups (6 ounces / 170 grams) yellow onion, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 teaspoons of red chili pepper, diced finely
- ½ teaspoon smoked paprika
- 1 teaspoon salt, divided
- 12 ounces (350 ml) Passata (strained tomato purée)
- 1 ½ cups (150 grams) of frozen green peas
- 8 large eggs
- 4 slices serrano ham or prosciutto, torn into pieces
- Salt and ground black pepper, to taste
- Chopped parsley for garnish
Instructions:
- Prepare the Potatoes: In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and a pinch of salt, and cook for about 8-10 minutes, stirring occasionally, until golden and tender.
- Cook the Chorizo and Vegetables: In the same skillet, add the chorizo and cook over medium heat until browned and slightly crispy, around 5 minutes. Add the chopped onions, garlic, and red chili pepper, and cook for another 3-4 minutes until the onions become translucent and fragrant.
- Add Seasonings and Tomato Base: Sprinkle the smoked paprika and remaining salt into the skillet, stirring to coat the mixture. Pour in the passata, stirring to combine. Let the sauce simmer for about 5-6 minutes, allowing it to thicken slightly.
- Combine Peas and Potatoes:
Stir the frozen peas and the cooked potatoes into the skillet, spreading the mixture evenly across the base. - Add Eggs and Ham: Carefully crack the eggs into the wells, keeping the yolks intact. Arrange the serrano ham or prosciutto pieces around the eggs. Sprinkle a bit of salt and black pepper on each egg.
- Bake the Dish: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set, but the yolks remain slightly runny.
- Garnish and Serve: Remove from the oven and sprinkle chopped parsley over the top for a fresh finish. Serve hot, ideally with crusty bread to scoop up the flavorful sauce and creamy egg yolks.
Conclusion:
Spanish Baked Eggs with Chorizo and Potatoes is a flavorful, warming dish that’s as visually appealing as it is delicious. The combination of spicy chorizo, hearty potatoes, and rich eggs in a smoky tomato sauce creates a satisfying meal that’s perfect for sharing. Whether you’re hosting a brunch or enjoying a cozy family dinner, this dish brings the taste of Spain to your table with minimal effort and maximum flavor.
Spanish Baked Eggs with Chorizo and Potatoes
A comforting Spanish-inspired dish with chorizo,potatoes, and eggs baked in a smoky tomato sauce, perfect for brunch or asatisfying dinner.
Ingredients
- 2 tablespoons vegetable oil
- 4 cups 1 ¼ pounds / 520 grams potatoes, peeled and diced into bite-sized cubes
- 2 cups 8 ounces / 222 grams Spanish chorizo, diced into small cubes
- 1 ½ cups 6 ounces / 170 grams yellow onion, finely chopped
- 2 cloves of garlic peeled and finely chopped
- 2 teaspoons of red chili pepper diced finely
- ½ teaspoon smoked paprika
- 1 teaspoon salt divided
- 12 ounces 350 ml Passata (strained tomato purée)
- 1 ½ cups 150 grams of frozen green peas
- 8 large eggs
- 4 slices serrano ham or prosciutto torn into pieces
- Salt and ground black pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Potatoes: In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and a pinch of salt, and cook for about 8-10 minutes, stirring occasionally, until golden and tender.
- Cook the Chorizo and Vegetables: In the same skillet, add the chorizo and cook over medium heat until browned and slightly crispy, around 5 minutes. Add the chopped onions, garlic, and red chili pepper, and cook for another 3-4 minutes until the onions become translucent and fragrant.
- Add Seasonings and Tomato Base: Sprinkle the smoked paprika and remaining salt into the skillet, stirring to coat the mixture. Pour in the passata, stirring to combine. Let the sauce simmer for about 5-6 minutes, allowing it to thicken slightly.
- Combine Peas and Potatoes:
- Stir the frozen peas and the cooked potatoes into the skillet, spreading the mixture evenly across the base.
- Add Eggs and Ham: Carefully crack the eggs into the wells, keeping the yolks intact. Arrange the serrano ham or prosciutto pieces around the eggs. Sprinkle a bit of salt and black pepper on each egg.
- Bake the Dish: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set, but the yolks remain slightly runny.
- Garnish and Serve: Remove from the oven and sprinkle chopped parsley over the top for a fresh finish. Serve hot, ideally with crusty bread to scoop up the flavorful sauce and creamy egg yolks.