Eggs Flamenco

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Easy and a great brunch dish. The egg yolks oozing into the tomato/chorizo mixture is fantastic. Being from the SW I used Mexican style homemade bulk chorizo and a Mexican blend of cheeses. Doesn't have the chewy texture of the dried Spanish chorizo but the flavor was awesome.

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What a great new idea for breakfast. This was delicious and easy. I watched the show and then got up to make it for breakfast. I had to use what I had on hand so using andouille sausage and smoked paprika worked just fine. I like my eggs more on the well done side so I just cooked it for an additional 10 mins. The eggs will look more raw then they actually are. When my boyfriend poked into his i was surprised how done it was, it looked like it was still runny and didn't need the additional 5 mins I left them in for.

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We just had Father's Day breakfast at an awesome little restaurant in Chicago and my daughter order this wonderful looking, spicy tomato dish with eggs, and I can't believe I just saw it being made by Anne !! Same exact dish...............and it was terrific too. Can't wait to try it at home, I know it will be superb!

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This was amazing! I pared the recipe down to a serving for one person and it was great! I did swap mozzarella for manchego, since it's what I had home and I didn't want to buy a piece of manchego for one serving. It's so great! I didn't have the cazuelas so I just put the whole pan in the oven and it came out great!

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This recipe is SPANISH (spain, not MEXICAN. Please, know the differences.
I will never ever say o confuse a British recipe with a Kenia recipe or a Indian -hindu- recipe just because they all speak English.
Yes, many people eat this -also- for breakfast or as a tapa. It taste better if you bake it or do it on a 'barro cacerol ' its a red earthly baking dish (you can find it in many stores,and TJ max, Homegoods etc. made in Sapain, Portugal or Italy. It can be used ON TOP STOVE and/or IN THE OVEN . If you use it on top, you must first 'curarla' fill with hot water and in slow heat cook this water for 15 min. Then you can use it, at the beginning always at low heat then you can increased to medium and then lo med-high. You can make many dishes in this baking dishes.

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I could not wait to try this recipe after I saw it on TV. Although I didn't have the proper dishes to bake them in, I just cracked the eggs in the saute pan and covered them for about 5 minutes. Turned out fine. The deep flavor was incredible. I also cut the recipe down for one person. I'll definitely make this again. Thanks.

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I saw the episode where Anne made this recipe and had to try it. It was better than I expected. I also made the shrimp and toasts from the same episode and served it with some Serrano ham, aged Manchego and Spanish wine. You can see photos and get more of my thoughts at http://ladyberds-kitchen.blogspot.com/2009/06/tapas-for-two-taste-of-spain-at-home.html.
I'll definitely make this again and again! Thanks for a great recipe Anne!

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I have now made this recipe 3 times, and it was really, really good each time. Sadly, no estan cazuelas en mi casa, but little baking dishes work just fine. Do not skip the pimenton. If you can't find the real Spanish pimenton, McCormick makes a pretty decent smoked paprika that is right there at your local Safeway.
I had to use Portuguese linguica instead of Spanish chorizo; it worked just fine but I can't wait to use the chorizo. Also - be sure to simmer the dish the full 15-20 minutes the recipe calls for; the flavors really develop in those last few minutes. Great recipe!

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I finally had a chance to make this dish after watching Anne make it on tv and loved it. Not only was it easy and delicious but it made my house smell wonderful. I served the eggs with lightly toasted bread to mop up all the tomato sauce. On this same show she also made shrimp with garlic and olive oil. I've ordered my cazuelas and can't wait for them to arrive so I can try this dish also.

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I put our Cazuela on the grill with some thickly sliced bread to toast. If we could post a picture, I would -- or you can see it at http://bellyuptotheblog.com/blog/?page_id=45.

Una excelente comida. Gracias, Anne.