Flamenco eggs (huevos a la flamenca)
This Spanish egg dish is easy to prepare and a delicious combination of tomato-pepper base, eggs and Spanish meats.
Servings: 2
Calories: 284kcal
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Ingredients
- 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
Instructions
- 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.
Video
Notes
Note the video shows one portion being made, rather than two, but the method is the same (other than quantity and dividing between dishes).
As mentioned in post, you can prepare the tomato-pepper base sauce ahead of time and refrigerate for a day or two in a sealed container or you can freeze it, then defrost and warm gently before using and proceeding with the rest.
Nutrition
Calories: 284kcal | Carbohydrates: 14g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 335mg | Sodium: 412mg | Potassium: 597mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3330IU | Vitamin C: 69mg | Calcium: 74mg | Iron: 3mg
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