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Eggs Flamenco Recipe

Eggs Flamenco

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on December 24, 2012

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    Absolutely a keeper! I have made several baked eggs recipes, and what I loved about this one is the fact that you can make the sauce in advance, and when ready to serve, just break the eggs on top and bake. Great for company too! My husband and I just love it! I have used the fire-roasted tomatoes, instead of the ones called for in recipe, and they give it such nice spicy flavor!

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  • on October 28, 2012

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    Delicious!!!

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  • on March 12, 2012

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    I liked this dish, I thought it was good.

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  • on February 12, 2012

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    Delicious, full of flavor, wouldn't change a thing. The two of us had a tasty brunch and I froze half the chorizo sauce for another quick meal at a later date.

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  • on February 05, 2012

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    Saw Anne do this recipe yesterday morning, my husband and I went straight to the market to get the ingredients. It made for a wonderful Sunday brunch! Goes together easily and is full of flavor but each stands on its' own. Voted in our house as a "do-over"...

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  • on October 12, 2011

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    This is an outstanding recipe - either for a cold night or breakfast on the deck. It is easy, tasty and quick. First bite is like a pizza - hot and will stick to the top of your mouth. Thanks Anne

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  • on July 30, 2011

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    Been wanting to try this since I seen it on the show quite awhile ago. I had to make some changes since I was just making it for myself and had to use what I had on hand. I used one 15oz can of tomato sauce, raw chorizo, green onions and a mexican -winking at Celia- blend shredded cheese. I also added a sliced serrano pepper, seeds and all, since I like my food spicy!
    I cut down on the smoked paprika and garlic since I was only using 15 oz of tomato and not 28 oz. I had it for breakfast this morning. Excelente!!!

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  • on June 30, 2011

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    Love this, think it is amazing and easy! I live in an area with limited food selections so used a mild italian sausage and mozzarella cheese as it is all I can get. Still wonderful!!

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  • on February 06, 2011

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    Made it 3 times and love it. The last time I kicked it up a little with cambazola cheese
    I always use a half sharp paprika and it works well. Just use large ramekins and you can find them at world market for 2 bucks, perfect size for 2 eggs. I only get 4 serving, like it in hardy size using 28 can of tomatoes.

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  • on January 14, 2011

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    I made this last night for dinner, and it was great. I watched Anne make it on Secrets of a Restaurant Chef and it looked so good I recorded it on my DVR. I watched it again and caught that, on the show, Anne food milled fresh tomotoes intead of using canned. I made it with the fresh tomatoes. I did not have the food mill, so I used a mini-chopper to coursely chop the tomatoes. I,also, did not have the cazuelas so I used shallow creme brulee dishes. I also made the shrimp and toasts. We ended up putting the shimp on the egg dish and it got even better. I did not have the pimenton, so I used sweet paprika. I had my leftovers for breakfast the next morning. YUMMM! I going to order pimenton, so I have it the next time I make this,

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