Dinner

Eggs Flamenco

Name: Eggs Flamenco
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill; 2 tablespoons chopped chives; 8 eggs; 2 garlic cloves, smashed and chopped; Kosher salt; 1/2 cup finely grated aged manchego; Extra-virgin olive oil; 1 onion, diced; 1 teaspoon pimenton; 1 cup (1/2-inch) diced Spanish chorizo

14 September 2026

Not yet ratedRate Recipe

Total Time65 Mins

Serves4

Per Serving$2.14

Photo coming soon

Eggs Flamenco is a gluten free and primal main course. This recipe makes 4 servings with 470 calories, 23g of protein, and 35g of fat each. For $2.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again.

Gluten Free Primal Lunch Onions Cheese Eggs Tomatoes

Method:

1
Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
2
Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic.
3
Add the garlic and cook for 2 to 3 more minutes.
4
Add the chorizo and pimenton and cook for another 2 to 3 minutes.
5
Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
6
Preheat the oven to 400 degrees F.
7
Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese.
8
Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
9
When the eggs are done, sprinkle with chives and serve.
10
Eggselent!