Flamemco Eggs

Prep Time
Cook Time
Ready In

"From SFI April 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (460.8 g)
  • Calories 313.6
  • Total Fat - 17.8 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 243.8 mg
  • Sodium - 669.5 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 6.8 g
  • Sugars - 11.9 g
  • Protein - 18.5 g
  • Calcium - 109.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 52.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200C (180C fan-forced).

Step 2

Cut 1/2 the salami into 1cm pieces.

Step 3

Heat oil in a large frying pan over medium-high heat and add the onion and chopped salami and cook stirring occasionally, for 5 minutes or until onion softens and then add the garlic and paprika and cook for a further minute or until fragrant and then add the tomatoes and tomato paste and bring to the boil and reduce heat to medium and simmer for 5 minutes or until mixture thickens and then stir in beans.

Step 4

Spoon tomato mixture into a 5cm deep, 18cm x 28cm oval roasting pan and top with the peas, capsicum and sliced salami and make 4 indents in the mixture.

Step 5

Working one at a time, crack an egg into the a small bowl and pour into an indent and bake for 12 to 15 minutes or until the eggs are coked to your liking.

Step 6

Sprinkle with parsley and serve with crusty chargrilled bread.

Tips & Variations

No special items needed.


dienia b

A really hearty breakfast,i used mexican chorizo instead of spanish.i loved the peas and butterbeans in this

review by:
(3 Nov 2019)