Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta 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!

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Scrambled Eggs with Chorizo Sausage

Recipe courtesy of Food Network Kitchen

Eggs Flamenco with Bloody Marys

Recipe courtesy of Anne Burrell

Eggs Benedictwich

Recipe courtesy of Jeff Mauro

Hard-Boiled Eggs

Recipe courtesy of Ina Garten

Potato Cakes and Eggs

Recipe courtesy of Food Network Kitchen

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Kicked Up Scotch Eggs

Recipe courtesy of Emeril Lagasse

Baked Eggs with Chorizo and Cream

Recipe courtesy of Melissa d'Arabian

Velvet Scrambled Eggs with Fresh Herbs

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories