Paprika and chorizo baked eggs

  • for 4 people
  • Takes 45 minutes to make and 10-12 minutes in the oven
  • Easy
Try a taste of Spain with these wonderful eggs spiced with chorizo, paprika, Serrano ham, peppers and chilli.

Nutritional info per serving

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

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


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. 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. 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.

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

From February 2007

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