Huevos a la Flamenca

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Finely dice the onion and red pepper, chop the garlic, slice the chorizo, and chop the parsley. Using a hot oven helps the eggs set quickly without overcooking the tomato base.

2. 2

   Heat the olive oil in a small ovenproof skillet or sauté pan over medium heat. Add the onion and red pepper and cook for 4-5 minutes, stirring, until softened but not browned; this builds sweetness for the sauce.

3. 3

   Add the garlic and chorizo and cook for 2 minutes, stirring often, until the garlic is fragrant and the chorizo releases some of its red oil. Do not let the garlic darken, or it can taste bitter.

4. 4

   Stir in the tomato passata, sweet paprika, salt, and black pepper. Simmer for 5-6 minutes until the sauce thickens slightly; it should look spoonable, not watery, so the eggs stay in place.

5. 5

   Make 4 small wells in the sauce and crack in the eggs. Transfer the pan to the oven and bake for 6-8 minutes, until the whites are just set and the yolks are still a little runny, or longer if you prefer firmer eggs.

6. 6

   Remove from the oven and rest for 2 minutes so the sauce settles. Sprinkle with chopped parsley and serve immediately, ideally with a green salad or simply on its own for a low-carb meal.

Nutrition per serving

Notes

• •If you do not have an ovenproof pan, transfer the sauce to a small baking dish before adding the eggs.
• •For a slightly richer version, add 30 g peas, though this will raise the carb count slightly and is less suitable for strict low-carb eating.
• •Watch the eggs closely in the last 2 minutes; carryover heat will continue cooking them after they come out of the oven.
• •A cured Spanish cooking chorizo works best here; avoid raw sausage unless you cook it fully before adding the sauce.

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