Whether you’re having breakfast, brunch, lunch, or dinner, our tasty Spanish baked eggs recipe will dance on your taste buds, fill your belly and keep you satisfied.
This Spanish baked egg recipe is a regular dish that is very low-carb, paleo, and keto-friendly.
This Spanish Baked Eggs recipe makes two servings. 1 serving has 2g net carbs.
Spanish Baked Eggs Ingredients
- 1 tablespoon of Olive Oil
- 1 Smoked Chorizo Sausage, diced
- ½ teaspoon of Smoked Paprika
- ¼ teaspoon of Cumin, ground
- 1 Tomato, diced
- 1/3 cup of Roasted Peppers, sliced
- 1 pinch of Salt
- 1 pinch of Pepper
- 2 large Eggs
- 2 ounces of Manchego Cheese, finely grated
- 1 teaspoon of Parsley, finely chopped
How to Make Spanish Baked Eggs
These Spanish baked eggs are effortless to make. To serve more people just multiply the ingredients.
- Preheat oven to 200C/390F.
- Place the olive oil in a non-stick frying pan over medium heat.
- Add the diced chorizo, paprika, and cumin, and sauté for 3-5 minutes until the chorizo is cooked.
- Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
- Add the roasted peppers, salt, and pepper and mix through.
- Take the pan off the heat and evenly spread the mixture into two oven-safe dishes.
- Make a hole in the center of the mixture and crack one egg into each dish.
- Sprinkle over the manchego cheese and parsley.
- Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
- Remove from the oven and serve hot.
Spanish Baked Eggs
Whether you’re having breakfast, lunch or dinner our tasty Spanish Baked Eggs will dance on your taste buds, fill your belly and keep you satisfied.
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Print Pin Share EmailServings: 2 serves
Calories: 278kcal
Unit Conversion
Ingredients
- 1 tablespoon Olive Oil
- 1 Smoked Chorizo Sausage diced
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cumin ground
- 1 Tomato diced
- 1/3 cup Roasted Peppers cut into strips
- 1 pinch Salt
- 1 pinch Pepper
- 2 large Eggs
- 2 ounces Manchego Cheese grated
- 1 teaspoon Parsley finely chopped
Instructions
- Preheat oven to 200C/390F.
- Place the olive oil in a non-stick frying pan over medium heat.
- Add the diced chorizo, paprika and cumin and sauté for 3-5 minutes until the chorizo is cooked though.
- Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
- Add the roasted peppers, salt, and pepper and mix through.
- Take the pan off the heat and evenly spread the mixture into 2 oven safe dishes.
- Make a hole in the center of the mixture and crack one egg into each dish.
- Sprinkle over the manchego cheese and parsley.
- Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
- Remove from the oven and serve.
Notes
Nutrition
Serving: 1dish | Calories: 278kcal | Carbohydrates: 3g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 1208mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1273IU | Vitamin C: 28mg | Calcium: 329mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How to Store Spanish Baked Eggs
We do not recommend storing Spanish baked eggs. Make them fresh to order. The chorizo mix can be made ahead of time and stored in the fridge for up to 3 days. Add the egg and bake as desired.
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Really tasty, flavorful! I subbed cilantro for parsley and turkey bacon for the chorizo, based on what I had on hand my kitchen, and it was delicious! I appreciated how the recipe can easily be converted based on number of desired servings. I made it for five in an 11×13 pan, and also doubled the eggs.
Turkey bacon and cilantro sounds great!
Thank you for your kind words
Gerri