Whole30 Huevos a la Flamenca

This spicy egg dish with Otamot sauce is a great addition to a weekend brunch or a flavorful entree for dinner.

Huevos a la Flamenca


1 jar Spicy or Otamot Organic Essential Sauce

3-4 eggs

2 Chorizo sausages, thinly sliced

1/2 yellow onion, diced

2 garlic cloves, minced

1/4-1/3 cup water

1/2 tsp paprika

Salt and pepper

Parsley, chopped for garnish


1. Preheat oven to 400°.

2. In a large skillet crisp the Chorizo, about 3-4 minutes. Remove from pan and drain on a paper towel.

3. In same pan sauté onions until translucent then add garlic. Sauté 1-2 additional minutes.

4. Add Otamot sauce and water. Incorporate and simmer for just a few minutes.

5. Lightly grease a shallow 2-3 quart pan. Pour tomato sauce into dish. Make a little well in the sauce and crack eggs over sauce. Top eggs with Chorizo. Bake 8-10 minutes or until egg whites are set. Garnish with parsley and serve.

*Individual soup crocks work well and are the traditional way to serve this dish.

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