Paprika and chorizo baked eggs recipe

By Debbie Major

  1. Serves 4
  2. Takes 45 minutes to make and 10-12 minutes in the oven
  3. Rating

Try a taste of Spain with these wonderful eggs spiced with chorizo, pakrika, Serrano ham, peppers and chilli.

tried and tested
Paprika and chorizo baked eggs


  1. 1 tbsp olive oil
  2. 100g piece chorizo sausage, skinned and roughly chopped
  3. 100g thick-cut Serrano ham, roughly chopped
  4. 1 red pepper, deseeded and diced
  5. 1 medium onion, finely chopped
  6. 2 garlic cloves, crushed
  7. 2 medium-hot green chillies, such as jalapeño, deseeded and finely chopped
  8. 1 tsp ground cumin
  9. 2 tsp hot paprika
  10. 2 x 400g cans chopped tomatoes
  11. 1/2 tsp Tabasco sauce
  12. 1 tbsp chopped fresh oregano
  13. 150ml fresh vegetable or chicken stock, hot
  14. 8 medium eggs
  15. 100g Cheddar, coarsely grated (optional)


  1. 1. Heat the oil in a large, deep non-stick saucepan over a medium-low heat. Add the chorizo and ham and gently fry for 5 minutes. Lift onto a plate with a slotted spoon. Add the red pepper and onion to the oil left in the pan. Increase the heat and fry for 6-7 minutes, until soft but not brown.
  2. 2. Preheat the oven to 200°C/fan180°C/gas 6. Add the garlic, chillies, cumin and paprika to the pan and fry for 1 minute. Stir in the tomatoes, Tabasco, oregano, hot stock and reserved chorizo and ham. Simmer for 12-15 minutes, until the sauce has reduced but is still sloppy. Season to taste and spoon into 4 x 12cm shallow ovenproof frying pans or dishes.
  3. 3. Break 2 eggs, spaced apart, into each dish and scatter over the cheese, if using. Bake in the oven for 10-12 minutes or until the eggs are set to your liking. Serve with crusty French bread to mop up the juices.

Nutritional info

Per serving: 498kcals, 33.6g fat (10.4g saturated), 37.8g protein, 12.9g carbs, 9.8g sugar, 2.5g salt

Wine Recommendation

This could be tricky as egg dishes clash with heavier reds, but a light, smooth Pinot Noir will go down very well.


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July 27

yummy!!! i made this for brunch and it was a total success!!!! i didnt' put any tabasco, i had none!, i also slightly altered recipe, i blitzed all the veg, minus the red peppers and added and extra pepper wich i sauteed with the meats!! i had leftover sauce with i froze and then used for pan fried seabass!!!!

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