Baked Eggs with Chorizo

baked eggs with chorizo

It’s about this time of year when the wanderlust hits me.

Around this time, I would’ve settled in nicely into the new year, celebrated my birthday, and now start to crave for travel adventures. Last year, I did most of my travelling in the first few months of the year (going to Kyoto, Tokyo, Hudson Valley, and Seattle) and I want to spread it out a little bit more in 2015. I’ve already made plans to go to Vermont this weekend and Montreal in a few months, but what I’m really craving for – a deep, insatiable longing – is to go back to Spain. And maybe a side trip to Portugal?

I’ve started talking to my favorite travel buddy, my sister, friends, anyone! Anyone who wants to join me on this Spain-Portugal trip. I’ll do all the research, the reservations, and as you would probably expect, I’ll make sure that the trip will be a culinary journey. While I’m still figuring out how I can afford a European jaunt, I’m satisfying this craving with Spanish and Portuguese food.

portuguese baked eggs

These spicy Baked Eggs with Chorizo do just the trick. It reminds me of the savory delicacies I enjoyed in Spain a couple of years ago, but it also reminds me of food from my home, the Philippines. Some of you many not be aware of this, but the Philippines was a colony of Spain for over 300 years. Filipino food and culture are both largely influenced by the Spanish, with a mix of Chinese and Malay sprinkled in. Spanish chorizo is a common ingredient back home (where it is just called chorizo – there is also a local sausage called longganisa with tastes similar), often served with rice, in sandwiches, as appetizers, with pasta, etc.

I think of chorizo and I think of home. I eat chorizo with tomato sauce and I think of Spain. I eat chorizo in a spicy sauce, baked with eggs, and I’m transported to vacation-mode.

spanish baked eggs with chorizo

Baked eggs in tomato sauce in common in Spanish and Portuguese cuisine. I added chorizo because I love it. And I knew that the meaty, garlicky flavor would make these eggs extra special. Served with warm and buttered crunchy toast, this made for a very satisfying weekend brunch. It tastes decadent and just exotic enough, but actually really easy to make. My tomato sauce was already prepared – I just used a bottled jar of marinara sauce from my favorite gourmet shop. You can use your favorite recipe of course, but it doesn’t make much of a difference in taste to me because I doctor up jarred sauce with garlic and red chili pepper flakes. I like things muy caliente!

Take note that Spanish chorizo is different from Mexican chorizo. Spanish chorizo is a dried and cured sausage, already cooked and ready to eat. It’s often sold beside salami and pepperoni in grocery stores. Mexican chorizo is more crumbly and still needs to be cooked. It’s usually found beside other raw meats, like bacon and ground meat. (Here’s more from The Kitchn.) Think of the sliced chorizo served in oily, garlicky tapas and the ground chorizo used in breakfast tacos – they’re two very different things. Both are delicious, but this recipe calls for Spanish chorizo.

spicy eggs with chorizo

This is a warm and filling dish, aromatic and spicy. You can omit the chili pepper flakes if you don’t like too much heat, but I like the kick of spice. Bake the eggs for a few minutes less if you like runny yolks. I usually do, but I was distracted thinking about vacation.

Yield: serves 2

Baked Eggs with Chorizo


1 tablespoon olive oil
1 clove garlic
4 oz Spanish chorizo, sliced
1/2 cup tomato sauce (jarred or homemade, it doesn't make much of a difference)
4 large eggs
2 tablespoons grated cheese (I used a blend of cheddar and jack)
pinch of red chili pepper flakes
salt and pepper to taste
fresh chives, chopped, for garnish


  1. Preheat oven to 400 F.
  2. In a medium pan over medium heat, saute garlic in olive oil until soft and fragrant, about 2 minutes. Add chorizo and cook for another minute or two, until the chorizo releases some of its oil.
  3. Add tomato sauce. You can use your favorite jarred variety or homemade recipe. Add chili pepper flakes, and season with salt and pepper to taste.
  4. Transfer tomato sauce and chorizo to oven-safe dishes or ramekins. Make a little well, and gently break eggs on top. Divide cheese evenly and sprinkle on top.
  5. Bake for 15 minutes (or less, if you prefer more runny yolks). Sprinkle with chives and serve with toast.

Spanish chorizo is already cured and fully-cooked, and most often sold in grocery stores alongside salami and pepperoni. It's different from Mexican chorizo, which is more crumbly and still needs to be cooked, and most often sold beside other raw meats.

spicy baked eggs

I may not have a plane ticket yet, but for now, I’m happy with my little taste of Spain and Portugal.



27 Responses to “Baked Eggs with Chorizo”

  1. #
    Lindsey @ Simply Lindsey posted January 26, 2015 at 8:22 am

    This recipe looks SO good! I absolutely love chorizo and eggs and will have to make this soon!

    • #
      Bianca Garcia posted January 28, 2015 at 10:28 am

      Thanks Lindsey! I wish I had all the ingredients now to make it all over again hehe

  2. #
    Monica posted January 26, 2015 at 9:23 am

    Seeing this totally makes me think of Spain, too. I love eggs so much (almost as much as chocolate) and I think baked eggs are such a treat. I also love chorizo but I’ve not bought any to cook with any home. I will make it happen soon. Great dish!

    • #
      Bianca Garcia posted January 28, 2015 at 10:32 am

      Yes thank you, my friend, you and I have very similar tastes!

  3. #
    Laura @ Laura's Culinary Adventures posted January 26, 2015 at 1:42 pm

    I so want to go to Spain this year!!

  4. #
    Medha @ Whisk & Shout posted January 26, 2015 at 8:21 pm

    I loveeeee baked eggs! The sauce adds so much flavor :)

    • #
      Bianca Garcia posted January 28, 2015 at 10:37 am

      Yesssss. I mean I love eggs in general and can easily down hard boiled eggs plain haha but these are so much better.

  5. #
    yummychunklet posted January 27, 2015 at 7:48 am

    Lovely looking baked eggs!

    • #
      Bianca Garcia posted January 28, 2015 at 10:37 am

      Thanks lady! Hope you’re doing well!

  6. #
    Erin@WellPlated posted January 27, 2015 at 5:42 pm

    I love it when meals take us back to the places we travel. But if you do go back to Portugal… Can I come in your suitcase?

    • #
      Bianca Garcia posted January 28, 2015 at 10:27 am

      I’m going to pack light so you can squeeze in!

  7. #
    Daisy posted January 27, 2015 at 7:56 pm

    The prospect of travel in a new year is such an exciting thing. I am looking forward to British Columbia next month, and the Carribean in March, both places I have never been. I think you need to make that Spain / Portugal trip happen, and I need to make this dish for breakfast!

    • #
      Bianca Garcia posted January 28, 2015 at 10:26 am

      British Columbia and the Carribean sounds amazing!

  8. #
    Jen L | Tartine and Apron Strings posted January 27, 2015 at 8:02 pm

    Same here – this is about the time the wanderlusting starts for me. Maybe it’s the winter dread that spurs dreams of travel? Spain & Portugal sounds lovely. I love Granada, Cordoba, Ronda & Sevilla in the South. And Portugal, I really enjoyed Lisbon, Obidos, and Evora. Never been to Porto, although heard so many good things! Maybe hit up the Algarve for some beach time also? Ahhhh…so many places, so little time eh? That’s probably why we cook…to re-create travel & food memories through the senses. P.S. We are planning a family road trip trip through Iceland in July :) Crossing my fingers!

    • #
      Bianca Garcia posted January 28, 2015 at 10:19 am

      I’m thinking Barcelona (I’ve been to those places in the Southern region) and Lisbon. Thanks fro the recommendations, I have also been thinking of Porto but will look into the other places as well! Hope your Iceland trip pushes through, that sounds amazing!

  9. #
    Choc Chip Uru posted January 28, 2015 at 5:25 pm

    Your baked eggs look so delicious, they are the perfect breakfast dish :D

    Choc Chip Uru

  10. #
    Meghan posted January 28, 2015 at 7:19 pm

    This looks like the perfect snow day dish, and it looks like we will have plenty of opportunities to cozy up in pjs with a leisurely breakfast!

  11. #
    Joanne posted January 29, 2015 at 8:13 am

    I love hearing about all your travels, so I do hope you get to go!! These baked eggs sound glorious.

  12. #
    grace posted January 29, 2015 at 11:23 am

    if i could only have one ingredient on a dessert island, i might just name eggs–i LOVE those things, pretty much any which way they’re prepared! this is particularly exciting and unique–lovely!

  13. #
    Jenny @ BAKE posted February 5, 2015 at 5:31 am

    I absolutely love baked eggs and yours look absolutely delicious!

  14. #
    laura posted February 5, 2015 at 9:22 am

    these look delicious, I’ve never done baked eggs but I have tonnes of them in the fridge and some chorizo too. Looks like a good mid week dinner!

  15. #
    Shelby @ Go Eat and Repeat posted February 8, 2015 at 12:35 am

    I fell in love with chorizo while doing a short term study abroad in Spain. Since then, I try to buy it whenever possible. Definitely looking forward to having an excuse now to buy some more!

  16. #
    Bri | Bites of Bri posted February 11, 2015 at 7:31 pm

    I love the inspiration for this dish! When it’s this cold, I got major travel fever too. These baked eggs look delicious.

  17. #
    Thalia @ butter and brioche posted February 15, 2015 at 9:05 pm

    You can never go wrong with classic baked eggs and chorizo. This looks SO delicious.

  18. #
    Shelby @ Go Eat and Repeat posted February 27, 2015 at 1:42 pm

    After my trip to Spain my obsession with chorizo and jamon serrano started. I’ve been craving it since I left and this makes me want it even more!

  19. #
    Chris @ Shared Appetite posted March 4, 2015 at 1:11 pm

    YESSSSS! These are the types of breakfasts I get excited about! #eggporn

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