Recipe courtesy Anne Burrell

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INGREDIENTS

Extra-virgin olive oil
1 onion ; diced
Kosher salt
2 cloves garlic ; smashed and chopped 1/2-inch dice
1 cup Spanish chorizo
1 teaspoon pimenton
28 ounce plum tomatoes ; coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup aged manchego ; finely grated
2 tablespoons chives ; chopped
Special Equipment: ; 4 (6-inch wide) flat ovenproof
cazuelas

Recipe

INSTRUCTIONS

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. Add the garlic and cook for 2 to 3 more minutes.

Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the

tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for

seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break

2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas

into the preheated oven and bake until the egg whites are set but the yolks

are still runny, about 8 minutes.

When the eggs are done, sprinkle with chives and serve.

Eggselent!

NOTES

Alert editor

Eggs Flamenco

Extra-virgin olive oil 
1  onion diced
  Kosher salt 
2 cloves  garlic  smashed and chopped 1/2-inch dice
1 cup Spanish chorizo 
1 teaspoon pimenton 
28 ounce plum tomatoes coarsely chopped with their juice or passed through a food mill
8  eggs 
1/2 cup aged manchego finely grated 
2 tablespoons chives chopped 
  Special Equipment:  4 (6-inch wide)  flat ovenproof 
  cazuelas

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. Add the garlic and cook for 2 to 3 more minutes.
Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the
tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for
seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break
2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas
into the preheated oven and bake until the egg whites are set but the yolks
are still runny, about 8 minutes.

When the eggs are done, sprinkle with chives and serve.

Eggselent!

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Nutrition

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Serving Size: 1 Recipe (1293g)
Recipe Makes: 1 Serving

Calories: 751
Calories from Fat: 372 (50%)

Amt Per Serving		% DV

	Total Fat 41.4g	55 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 6g
Cholesterol 1489mg		458 %
Sodium 690.9mg		24 %
Potassium 2613.3mg		69 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 12.1g	49 %
	Sugars, other 36.3g
Protein 53.7g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 751

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