Flamenco-style baked eggs

Name: Flamenco-style baked eggs
Total time: 40 min
Ingredients: 2 tbsp of olive oil, plus extra to serve; 150g of chorizo, sliced into 0.5cm thick rings; 3 shallots, finely chopped; 3 garlic cloves, grated; 1/2 red chilli, deseeded and sliced; 3 roasted red peppers, jarred or fresh, diced; 2 tsp sweet smoked paprika; 1 tbsp of tomato purée; 400g of tinned chopped tomatoes, or 500g fresh tomatoes, diced; bouquet garni, made from a few sprigs of thyme, parsley (including stalks) and a bay leaf tied together; 6 Freshlay Farms Golden Yolker® eggs; 1/4 bunch of parsley, leaves picked and finely chopped; crusty bread, toasted, to serve

by GBC Kitchen

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Main
easy
3
40 minutes

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This baked Freshlay Farms Golden Yolker® egg dish is inspired by Spanish 'huevos a la flamenca' or flamenco eggs, which consists of a rich tomato and red pepper sauce with eggs baked into it. Traditionally, whilst ingredients vary according to season and region, it is often made with chorizo or ham, potatoes, and a green vegetable like peas or asparagus. This version uses chorizo and shallots and is served with toasted crusty bread to dip into the runny, golden yolks.

First published in 2026

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Ingredients

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2 tbsp of olive oil, plus extra to serve
150g of chorizo, sliced into 0.5cm thick rings
3 shallots, finely chopped
3 garlic cloves, grated
1/2 red chilli, deseeded and sliced
3 roasted red peppers, jarred or fresh, diced
2 tsp sweet smoked paprika
1 tbsp of tomato purée
400g of tinned chopped tomatoes, or 500g fresh tomatoes, diced
bouquet garni, made from a few sprigs of thyme, parsley (including stalks) and a bay leaf tied together
6 Freshlay Farms Golden Yolker® eggs
1/4 bunch of parsley, leaves picked and finely chopped
crusty bread, toasted, to serve

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Method

Preheat the oven to 200°C

Heat the olive oil in an ovenproof pan on a medium heat. Add the chorizo and cook it for 5 minutes until the fat starts to render out and the chorizo starts to get crisp

2 tbsp of olive oil, plus extra to serve
150g of chorizo, sliced into 0.5cm thick rings

Add the shallots and fry for a further 5 minutes, then stir in the garlic and fresh chilli and cook for a further minute

3 shallots, finely chopped
3 garlic cloves, grated
1/2 red chilli, deseeded and sliced

Add the peppers and cook for 5 minutes, then stir in the paprika, tomato purée and the bouquet garni. Cook this for another minute

3 roasted red peppers, jarred or fresh, diced
2 tsp sweet smoked paprika
1 tbsp of tomato purée
bouquet garni, made from a few sprigs of thyme, parsley (including stalks) and a bay leaf tied together

Stir in the chopped tomatoes, season well with salt and black pepper, bring to a boil then lower the heat and simmer for 10 minutes to thicken the sauce. Taste and adjust the seasoning

400g of tinned chopped tomatoes, or 500g fresh tomatoes, diced

Make 6 wells in the sauce and crack in the eggs. Transfer to the oven and bake for 10 minutes, or until the whites are just set but the yolks remain soft

6 Freshlay Farms Golden Yolker® eggs

Sprinkle with the parsley and drizzle with olive oil. Serve straight from the pan with the crusty bread for dipping

1/4 bunch of parsley, leaves picked and finely chopped
olive oil, extra to serve
crusty bread, toasted, to serve

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First published in 2026

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Flamenco-style baked eggs

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