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Spanish Baked Eggs

Spanish Low Carb Baked Eggs
Spanish Low Carb Baked Eggs

Spanish Baked Eggs

These baked eggs offer a Spanish twist on a classic shakshuka. The eggs are baked in a tomato sauce loaded with rich smoky chorizo, salty olives and aromatic paprika.
This is a great dish for brunching and sharing!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine Spanish
Servings 2
Calories 708 kcal


  • 200 g chorizo roughly diced
  • 6 black olives sliced
  • 4 medium eggs
  • 300 g tinned (canned) tomatoes chopped
  • 1 small red onion finely diced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic finely sliced
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp smoked paprika
  • 30 g baby spinach
  • 2 tbsp fresh parsley chopped


  • Preheat the oven to 180°C (350°F), 160°C (325°F) for fan assisted.
  • Heat the olive oil in a shallow ovenproof pan or skillet over a medium heat.
  • Add the diced chorizo and cook until lightly golden all over and the chorizo turns the oil red.
  • Add the onion, garlic, rosemary and paprika. Fry gently until tender and fragrant.
  • Add the chopped tomatoes and sliced olives and bring to a simmer, stirring well to combine. Simmer for 5 minutes to reduce a little.
  • Add the spinach and remove from the heat. Stir through until just wilted.
  • Make four wells in the tomato mixture, cracking an egg into each.
  • Transfer to the oven to bake for 8-10 minutes until the egg is baked to preference and the chorizo is completely cooked through.
  • Scatter with fresh parsley to serve.
Keyword baked eggs, eggs