Spain Huevos a la Flamenca (Flamenco-Style Eggs)
Huevos a la flamenca is an egg dish commonly served for breakfast. Like the folkloric music of southern Spain, this recipe comes from Andalusia and is especially popular in Sevilla. Eggs are baked over a thick, spicy sofrito (tomato and vegetable) sauce. The recipe is flexible and many local variations of huevos a la flamenca have their own unique flair.
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz (230 g) sliced chorizo or Italian sausage
- 8 oz (225 g) ham, cooked and diced
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 large tomatoes, seeded, chopped, and drained
- 1 large red or green bell pepper, chopped
- ½ cup (120 ml) tomato puree
- 1 Tbsp (15 ml) diced pimento
- ½ tsp (2.5 ml) dried thyme
- ½ tsp (2.5 ml) dried oregano
- Pinch of ground red pepper
- 6 eggs
- 1 cup (180 g) asparagus, cut into 1-inch (2.5-cm) pieces
- ¼ cup (40 g) frozen peas
- Paprika, to garnish
- Butter, margarine, or oil, to grease the casserole dishes
Directions
- Preheat the oven to 350° F (177° C).
- In a skillet over medium heat, add the sausage, ham, onion, and garlic.
- When the onion is tender and the sausage is brown, drain off the fat from the sausage.
- Stir in the tomatoes, bell pepper, tomato puree, pimiento, thyme, oregano, and ground red pepper.
- Bring the mixture to a boil, reduce the heat, and simmer uncovered for about 15 minutes, or until most of the liquid is gone.
- Spoon the mixture into six lightly greased individual-sized casserole dishes.
- Carefully break one egg into each dish.
- Arrange the asparagus and peas around the egg.
- Bake the dishes uncovered for about 20 minutes, until the eggs are cooked.
- Sprinkle with paprika and serve immediately.
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