There’s this bar a few blocks away from my apartment where they serve this incredible dish called gypsy eggs. I had no idea what it was, but I ordered it anyway. I live dangerously. Anyway, it ended up being a fantastic decision. The whole thing was spicy and porky and eggy and unbelievably good. I immediately started thinking about how I would recreate it.
Gypsy eggs — “huevos a la flamenca” — ended up being a really simple dish to prepare. Bonus? My recipe comes in at just under 400 calories. A bagel with cream cheese has just as many calories, and it is nowhere near as tasty as this dish.
Here’s the premise: you take some diced tomatoes and infuse them with Spanish flavors. Add a little cheese, crack an egg on top, and toss it in the oven. Ten minutes later, you’re dipping crusty bread into a piping hot dish full of creamy, cheesy, spicy deliciousness.
Here’s what the gypsy eggs like when you break the yolk (so satisfying!) and stir it into the tomatoes and cheese:
YUM. Another awesome thing about this dish it that it’s appropriate for any meal of the day. The first time I had it, it was a 9:30 PM accompaniment to my sangria. When I made it for myself for the first time, I had it for lunch. Totally works as a big breakfast too. Have I sold you yet?
1/2 link (about 40 g) spicy chorizo, diced
1 14.5-oz can no salt added diced tomatoes
2 cloves garlic, minced
1/2 onion, chopped
1 large mushroom, chopped
2 tablespoons bell pepper, chopped
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili flakes
2 tablespoons fat free cottage cheese
2 slices toasted light bread, to serve
Preheat oven to 375°F. Set a large pan prepared with nonstick spray over medium high heat. When the pan is hot, add the chorizo and sauté until the sausage begins to color. Lower heat to medium and set aside the chorizo. Cook the garlic and onion in the fat from the chorizo. When the onion turns translucent and the garlic becomes fragrant, add in the bell pepper and mushrooms. Toss well. After a minute or two, return the chorizo to the pan and pour in the entire can of diced tomatoes. Season with the cumin, paprika, and chili flakes; stir gently. Cover the pan and simmer over medium low heat for 8 to 10 minutes.
Place a personal-sized casserole dish (mine is 7″ x 5.5″ and holds 16 oz) on a baking sheet. Pour the tomato mixture into the dish. Use a spoon to make a small depression in the tomato mixture. Place the cottage cheese in the depression, and crack the egg on top. Bake in the oven for about 10 to 12 minutes, or until the egg whites set — the yolk should still be quite jiggly. Serve hot, with two sliced of well-toasted light bread. Enjoy!
Servings: 1 / Calories: 316 / Total Fat: 12.8 g / Saturated Fat: 4.4 g / Trans Fat: 0.0 mg / Cholesterol: 192 mg / Sodium: 558 mg / Total Carbohydrates: 32.8 g / Dietary Fiber: 8.9 g / Sugars: 18.9 g / Protein: 21.3 g
Servings: 1 / Calories: 396 / Total Fat: 13.3 g / Saturated Fat: 4.9 g / Trans Fat: 0.0 mg / Cholesterol: 192 mg / Sodium: 778 mg / Total Carbohydrates: 50.8 g / Dietary Fiber: 12.9 g / Sugars: 19.9 g / Protein: 25.3 g