Spanish Low Carb Baked Eggs

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These baked eggs offer a Spanish twist on a classic shakshuka. The eggs are baked in a tomato sauce loaded with rich and smoky chorizo, salty olives and aromatic paprik.
This is a great dish for brunching and sharing!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: Spanish
Keyword: baked eggs, eggs
Servings: 2
Calories: 708kcal


  • 200 g chorizo roughly diced
  • 6 black olives sliced
  • 4 eggs medium
  • 1.5 cups tomatoes chopped
  • 1 small red onions finely diced
  • 1 tablespoon olive oil extra virgin
  • 1 clove garlic finely sliced
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon smoked paprika
  • 1 cup baby spinach
  • 1 tablespoon fresh parsley chopped


  • Preheat the oven to 180 degrees Celsius, 160 for fan assisted.
  • Heat the olive oil in a shallow oven proof 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.


Calories: 708kcal | Carbohydrates: 14g | Protein: 38g | Fat: 56g | Fiber: 6g

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