Spanish Eggs

Spanish style eggs are full of flavor, simple to make and perfect for breakfast, brunch or dinner. Serve with tortillas, potatoes or rice.

Course Main Course

Cuisine Spanish

Keyword flamenco eggs, huevos rancheros, spanish baked eggs, spanish baked eggs recipe, spanish eggs, spanish style baked eggs with chorizo, spanish-style eggs

Prep Time 5

Cook Time 25

Servings

Calories 315kcal

Author Jill McOwen

Ingredients

1 tbsp butter
1 tbsp olive oil
9 oz chorizo sausage
1/3 cup white wine
1 med zucchini
1/2 med yellow pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp Tajin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp red pepper flakes
2 cups crushed tomatoes
4 large eggs
1/3 cup Manchego cheese freshly grated
2 tbsp cilantro or parsley

Instructions

Heat the butter and olive oil over medium heat in a non-stick skillet until the butter is melted.
Add the chorizo and cook for about 5 minutes, stirring occasionally. Pour in the wine and let simmer for a couple of minutes to cook off the alcohol and leave behind the flavor.
Add the zucchini, peppers and all the seasonings (smoked paprika through salt). Cook until the zucchini is starting to soften for another 5 minutes, stirring occasionally.
Add the crushed tomatoes and bring the sauce to a simmer. Cover the skillet partially and cook the sauce over low heat until it has thickened, an additional 5 - 8 minutes.
Add the eggs (evenly spaced in the skillet), cover the skillet and cook for 3 - 7 minutes, or until the eggs are cooked to your liking.
Garnish the eggs and sauce with fresh cilantro and shredded Manchego cheese. Serve immediately.

Nutrition