Eggs Flamenco

(14 ratings)

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Eggs Flamenco
Eggs Flamenco
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Get creative with eggs. This baked dish with peppers, tomatoes, mushroom and sweetcorn is tasty, healthy and easy to make.


  • 4 large eggs
  • 2tbsp (30ml) olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, de-seeded and chopped
  • 4 plum tomatoes, skinned and sliced
  • 100g (4oz mushrooms, wiped and finely sliced
  • Salt and pepper
  • 1tbsp chopped fresh parsley
  • 1 x 198g can sweetcorn, drained

Weve used this recipe in our credit crunch meal planner. Click here to go back to week two of the planner.


  1. Preheat oven to 180C (350F, gas mark 4).
  2. In a large frying pan, heat the olive oil. Add the onion and garlic and saute until soft but not brown. Add the red pepper to the pan and fry for a further 10 mins.
  3. Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweetcorn and remove the frying pan from the heat.
  4. Pour the mixture into an ovenproof baking dish. Using the back of a spoon, make 4 small depressions in the vegetable mixture and break an egg into each depression.
  5. Place the dish in the oven and bake for 20 minutes or until eggs have set. Serve hot with fresh bread.

This meal is part of our 40 weekly meal planner - see the other recipes here

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