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Spanish baked eggs

Spanish baked eggs


Baked eggs with a Spanish twist - don't forget the bread for dipping

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2194kj 522kcal
  • Fat
    Med 25%
  • Saturates
    High 33%
  • Sugar
    Low 25%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 61.9g


  • 300g new potatoes
  • 4 Co-op British eggs
  • 100g Co-op Chorizo, cut into slices
  • 1 jar Co-op tomato and chilli pasta sauce
  • 1 tbsp olive oil
  • Green salad and crusty bread (optional)


  1. Preheat the oven to 180°C
  2. Cook the potatoes just like it says on the pack, then drain and cut them into thickish slices
  3. Heat the olive oil in a pan and gently fry the chorizo for about 4 minutes until golden
  4. Add the tomato and chilli sauce to the pan with the new potatoes and heat it until it bubbles for about 2 minutes
  5. Then pop it into an ovenproof dish
  6. Carefully crack the eggs over the mixture, cover it with foil and bake in the oven for 10 minutes or until eggs are just set, but still have a lovely, runny yolk
  7. Serve with a green salad and crusty bread, if you fancy it

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