Flamenco eggs (huevos a la flamenca) are a traditional Spanish egg dish, a little like shakshuka but with a distinctly Spanish flair. It's easy to prepare and full of delicious flavor.
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There are a few things that are always going to win me over in a dish, and eggs and/or chorizo are high up on the list. So when a dish combines both, along with some Spanish ham and a tasty tomato-pepper base, you can be sure I'm all over it.
This dish is a bit like a cross between baked eggs and shakshuka with a Spanish twist. Though that said, it is far from a new dish so is probably just as old if not older. Either way, it's well worth trying.
Where is huevos a la flamenca from?
If you know Spain at all, you will know that flamenco is a traditional dance style from the Southern state, Andalucia. So it would come as no surprise that this egg dish is a specialty of Seville, one of the main cities of the region.
Seville is well known for its tapas culture. Bar-hopping while enjoying a couple of drinks and eating a few tasty dishes along the way is a popular way to spend time with friends. In fact, tapas are believed to originate in Seville, and it's the home of a few dishes like Spanish chickpeas and spinach, pork whiskey and bull's tail.
This dish is one that used to be more popular in bars and restaurants, but is now more something you'll find more often made at home. Quite why it seems to have fallen out of popularity is hard to say as it's one truly delicious dish.
Baked eggs with Spanish flair
This dish can be made in a few different ways, but pretty much all versions include tomatoes, eggs and peppers. Not all include the meaty toppings of Serrano ham and chorizo, but to me they add so much flavor it's hard to say no.
Some use ready-made tomato sauce as the base, but I think you get a better flavor by making a quick sofrito by cooking some onion, pepper and tomatoes with a little garlic and paprika. It's much like the base for a paella. You can also make this ahead and in larger quantities and just use what you need.
Then, just make slight indents in the sofrito for your eggs, top with ham, chorizo and peas. I've pre-crisped the chorizo as it helps bring out the flavor and you can then combine some of the fat it releases as you cook the sofrito. But I don't bother crisping the ham as I think you can easily overdo it (though you can if you prefer).
When would you serve this?
In Spain, eggs are not typically a breakfast dish. So you'd be more likely to have this for lunch or dinner. However, I can completely see this fitting in at any brunch so feel free to break from the norm.
One of the great things about this dish is it's easy to scale up or down. Traditionally, you bake the eggs in individual dishes (typically terracotta dishes known as cazuelas) - small skillets will work as well. You can make larger quantities of the tomato-pepper base to divide between as many dishes as you need.
Alternatively, if you don't have enough small dishes you can make it all in a larger dish and divide as you serve. You just need to be a little careful as the eggs may break up.
Huevos a la flamenca/flamenco eggs are a wonderfully comforting, delicious and easy Spanish egg dish that while more traditional later in the day, makes a wonderful brunch. With delicious flavors, it's definitely one to find an excuse to make any time.
Try these other favorite egg dishes:
- Eggs Royale and eggs Florentine (smoked salmon and spinach versions of eggs Benedict)
- Asparagus frittata
- Menemen (Turkish scrambled eggs)
- Broccoli goat cheese frittata
- Plus get more breakfast and brunch recipes in the archives.
Flamenco eggs (huevos a la flamenca)
- ½ red pepper unless small then 1 whole
- ½ onion
- 1 clove garlic small
- 2 tomatoes (medium)
- 1 tablespoon olive oil
- 2 oz Spanish chorizo cut in slices, approx 10 slices
- 1 teaspoon paprika (Spanish)
- 4 eggs (or 2, if you prefer)
- 2 slices Serrano ham or a little more, to taste (2 slices = approx 1oz/30g)
- 3 tablespoon peas frozen or fresh (3tbsp = approx 1oz/30g)
- 1 tablespoon chopped parsley to top
- Preheat oven to 400F/200C and have two small oven-proof dishes ready for baking (I used 6 ½in/17cm terracotta cazuelas, but baking dishes or even small skillets will work).
- Finely chop the pepper, onion and garlic. Peel the tomatoes then finely chop. (You can peel them as you prefer but easiest is placing in a bowl, covering with boiling water and leaving a couple minutes. Then prick the skin and it should start to burst open).
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add the slices of chorizo and cook for a minute or two on either side until gently crisp. Remove the slices of chorizo and set aside.
- Add the peppers and onion to the skillet and cook for around 7-10 minutes until they are both softening. Add the garlic and cook a minute more then add the tomatoes and paprika. Cook for another 2-3 minutes until the tomatoes are breaking up a little.
- Divide the mixture between the two dishes and create slight indents in the mixture for the eggs. Crack two eggs into each dish in the indents.
- Top the dishes with the slices of chorizo, broken up pieces of Serrano ham and peas. Place them in the oven and bake for around 10 minutes, or slightly more/less depending how you prefer your eggs.
- Top the dishes with the chopped parsley and serve.
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