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Spanish Baked Eggs

Spanish Eggs

Ingredients (serves 4)

6 eggs
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300, diced

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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400g fresh tomatoes diced
1 teaspoon Hot Spanish Smoked Paprika 70g

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Basil Olive Oil, Extra Virgin 250ML

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Bunch of basil
Salt and pepper
Spanish Cazuela earthenware Tapas Dishes

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  1. To make these delicious Spanish Baked Eggs, fry your diced chorizo in a pan for a few minutes in order to release the oils.
  2. Add the garlic Piquillo Peppers and tomatoes to the pan and let them stew for a few minutes.
  3. Lastly, add the smoked paprika and basil.
  4. Spoon into our ovenproof Spanish Cazuela dishes. Top with your eggs and bake for a few minutes.
  5. Serve immediate. Drizzle a little of our fantastic Basil Oil over the top and garnish with some fresh basil leaves

Great for breakfast or brunch…

A big thank you to Chef James Martin for this great recipe. As seen on James Martin’s Saturday Morning