Huevos a la Flamenca (Spanish Eggs)
Huevos a la Flamenca (Spanish eggs) is a simple Spanish dish that people traditionally serve as a first course. They cook smoky Spanish chorizo, potatoes, and peas in a delicious tomato sauce, then top it off with a perfectly cooked egg and serrano ham.
Originating from the southern Spanish region of Andalusia, this dish is similar to Middle Eastern Shakshuka and Italian eggs in purgatory with a variation of spices.
People bake Huevos a la Flamenca in a cazuela (terracotta dish). Even though it’s not a breakfast recipe, it has all the ingredients of a delicious breakfast or brunch, making it an all-day dish. However, the Spaniards serve it as a meal starter. or first course.
Spanish Chorizo and Mexican Chorizo Difference
Different to Mexican chorizo, Spanish chorizo is more like a pork salami. Mexican chorizo which is also pork, but a softer texture and can be crumbled and cooked like ground beef.
Serrano Ham
Spanish Serrano ham traditionally flavors Huevos a la Flamenca, but not everyone can find it. Italian prosciutto makes a perfect substitute. People usually incorporate the ham into the dish. My preference to bake the slices until crispy, then crumble them over the finished dish.
More Breakfast/Brunch Ideas:
If you’ve made these Huevos a la Flamenca (Spanish Eggs) or any other recipe leave a comment below.
Huevos a la Flamenca (Spanish Eggs)
Video
Ingredients
- 2 tablespoons vegetable oil
- 1 ¼ pounds (520 grams) potatoes peeled cut into bite-size cubes
- 2 cups (222 grams) Spanish chorizo, cut into bite-size cubes
- 1 ½ cups (170 grams) onion
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoons red chili pepper, finely diced
- ½ teaspoons smoked paprika
- 1 teaspoon salt
- 1 ½ cups (350ml) Passata
- 1 ½ cups 150 grams frozen peas
- 8 large eggs
- 4 slices serrano ham, substitute prosciutto
- Salt and ground black pepper
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F/200°C.
- To a heavy saucepan, add the oil over medium-high heat. Add the potatoes, chorizo, onion, cook until they are slightly browned.
- Add the chili pepper, garlic, smoked paprika, salt cook, stirring. passata, simmer for 10 minutes. Stir in the peas. If there is too much oil from the chorizo, you can drain it off.
- Add an even amount of potatoes to the bottom of baking pots. Make 2 wells in each pot. Crack each egg into small bowls and carefully place 2 in each pot. Season with salt and pepper. Place the bowls on a baking sheet and bake in the oven for 15 minutes until the eggs are set, but yolks still runny. They may take longer if your eggs are cold.
- Spread the ham or prosciutto slices flat to a baking sheet and bake for 10 minutes until crispy.
- When the eggs are cooked, remove the pans from the oven, break up the crispy ham or prosciutto over the top of each and garnish with parsley. Serve immediately.
I really enjoyed this. It was very similar to what I used to enjoy when spending time in Seville.
This is wonderful to hear, thank you 🙂
Andalusia is the landing place of many Spanish Romani (“gypsies”, the same who reside in the UK, they just stayed in Spain rather traveling elsewhere). It’s also the birthplace of flamenco music, which was also heavily influenced by Romani people (and a few others). It’s a very interesting history and culture 🙂
Thanks for the recipe. Can’t wait to try it!
Thank you for sharing, enjoy the recipe.
This was terrific. Made this morning for Christmas breakfast. Very tasty.
I’m so happy you loved the dish. Thank you for the feedback.