Flamenco Eggs

READY IN: 45mins




  • Preheat oven to 350 F, Warm four individual baking dishes, (Twelve to fourteen ounce dishes work best).
  • Heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil.
  • Add onion and garlic, cook, stirring, until the onion is softened and translucent.
  • Reduce heat, and add the bell peppers, sherry, and spices. Cook until softened. Correct the seasoning if necessary.
  • Using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. In a small dish, break one of the eggs, swirl with a fork, (Do not beat the egg, just slightly mix the white and the yolk.) Pour egg over top of one serving dish. Repeat with the other three eggs and serving dishes.
  • Bake the dishes 8 to 12 minutes, or until the eggs are set.
  • Remove from oven carefully (It will be hot), garnish with the Migas, and serve.