Spanish Baked Eggs with Chorizo and Manchego

A hearty and flavorful Spanish breakfast featuring baked eggs, spicy chorizo, and creamy Manchego cheese. Perfect for a weekend brunch!

Prep Time

15 minutes

Total Time

40 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.57/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4ozChorizo (Spanish, spicy)(Sliced into small coins)

£2.50

2tablespoonsOlive Oil(Extra virgin)

£0.25

0.5mediumOnion(Diced)

£0.20

0.5mediumBell Pepper (Red)(Diced)

£0.40

2clovesGarlic(Minced)

£0.10

114.5 oz canCanned Diced Tomatoes(Undrained)

£0.65

0.5teaspoonSmoked Paprika

£0.15

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4Eggs

£1.20

4ozManchego Cheese(Grated)

£3.50

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

4slicesCrusty Bread(For serving)

£1.00

Total Cost

£10.28

£2.57 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned and crisp, about 5-7 minutes. Remove chorizo from skillet and set aside, leaving the rendered fat in the skillet.
3.
Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
4.
Stir in diced tomatoes, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
5.
Divide the tomato mixture evenly among 4 individual oven-safe dishes (or one large dish).
6.
Create a small well in the center of each dish and crack an egg into each well.
7.
Sprinkle the cooked chorizo and grated Manchego cheese evenly over the top.
8.
Bake in preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your liking).
9.
Garnish with fresh parsley and serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (225g)

550 kcal / 2301 kJ

Carbs

20g

8% of RDA

Fat

39g

56% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a spicier dish, add a pinch of red pepper flakes to the tomato mixture.

If you don't have Manchego cheese, you can substitute with other semi-hard cheeses like Gruyere or Parmesan.

The baking time may vary depending on your oven, so keep an eye on the eggs and adjust accordingly.

Prepare the tomato and chorizo mixture ahead of time for a quicker breakfast in the morning.

Cooking Equipment

Oven

Oven-safe dishes (4 individual or one large)

Wine Pairings

No wine pairing suggestions available for this recipe.

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