Breakfast · 30 min · mediterranean

Huevos a la Flamenca

Dinner decisions, handled: Huevos a la Flamenca pairs eggs with chorizo for a 30-minute Mediterranean breakfast. The macros do the talking: 41g protein, 34g carbs, and 54g fat in every 779-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 Eggs
• 2 oz Chorizo
• 1 cup Crushed tomatoes
• 1/2 cup Peas
• 1/2 Red bell pepper
• 1 tbsp Olive oil

Steps

1. Heat the oven to 400F.
2. Soften the diced pepper and chorizo in olive oil in an ovenproof skillet for 5 minutes.
3. Pour in the crushed tomatoes and peas; simmer 10 minutes until slightly thickened and the oil rims the edges.
4. Make three wells with the back of a spoon and crack an egg into each.
5. Transfer to the oven and bake 8 to 10 minutes until the whites are just set and yolks still jiggle.
6. Rest 2 minutes; the eggs keep cooking from residual heat.
7. Serve with crusty bread for scooping.

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