Huevos a la flamenca is a typical dish from Andalusia. A delicious dinner saver that’s easy to prepare. I had warned you that after my weekend in Seville, more Spanish recipes would appear on the blog. This is already the third after my return, well, actually the second to be precise, after the berenjenas fritas. Because the avocado toast only counts halfway, being an American recipe, but since it accompanied us during our breakfasts in Seville, it still reminds me of Spain ;).
Returning to huevos a la flamenca, they are truly exquisite. You prepare a tomato sauce to which you add peas, or if you prefer, potatoes as well, then the sauce is baked with eggs on top and… of course slices of chorizo, the Spanish paprika sausage. If you don’t have chorizo, you can opt for a spicy salami instead.
If you like Spanish dishes, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.2 oz chorizo
- 1/2 onion
- 2 cloves garlic
- 1 tsp sweet paprika
- to taste chili pepper
- 28 oz tomato pulp
- 2.1 oz peas
- to taste salt
- to taste pepper
- 4 eggs
- to taste sliced bread
- to taste fresh peas (optional)
Steps
To prepare huevos a la flamenca, slice the chorizo into approximately 1/8 inch slices and set aside.
Peel and finely chop the onion and garlic. Heat 3-4 tablespoons of extra virgin olive oil and sauté the onion and garlic for a couple of minutes, stirring occasionally. Add the sweet paprika and chili to taste, sauté for another 30 seconds or so, and add the tomato pulp. Stir and cook covered for about 20 minutes, stirring occasionally. After the first 10 minutes of cooking, also add the peas.
While the tomato sauce is cooking, preheat the oven to 374°F (static) and prepare 4 small baking dishes or 4 cocottes, alternatively, you can also use a large baking dish to cook all the eggs together.
When the tomato sauce is ready, distribute it into the 4 baking dishes or cocottes and use a spoon to make a small well in the center. Break the first egg and pour the egg white into the center of the tomato sauce in the first dish. Be careful not to break the yolk and set it aside. Do the same with the remaining eggs.
Place the slices of chorizo on the tomato sauce and egg white and bake at 374°F for about 8 minutes, until the egg white is set. Then remove from the oven, place a yolk in the center of each egg white and bake again at 374°F for about 3 minutes or until the desired doneness of the yolk. Garnish with fresh peas.
Remove from the oven and serve your huevos a la flamenca immediately with slices of bread.
