Huevos a la Flamenca (Gypsy Eggs)
Huevos a la Flamenca (Flamenco eggs) also known in the U.K. as Gypsy Eggs, is a simple, Spanish dish that is traditionally served as a first course.
With smoky Spanish chorizo, potatoes and peas cooked in a delicious tomato sauce that is topped off with a perfectly cooked egg and serrano ham.
Originating from the southern Spanish region of Andalusia, this dish is similar to Israeli Shakshuka and Italian eggs in purgatory with a variation of spices.
Huevos a la Flamenca (Gypsy Eggs) are baked in a cazuela (terracotta dish) and even though it is not a breakfast recipe, has all the ingredients of a delicious breakfast or brunch, which makes it an all day dish and this is why I like it. The Spaniards, however serve it as a meal starter (first course) hence the fact that it is served in a small dish.
Growing up in England, I knew this dish as Gypsy Eggs. I have no idea why they have this name and can’t find any information that explains it. Can any of my U.K. readers help out with this?
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.
Spanish Serrano ham is traditionally used in Huevos a la Flamenca but not everyone can find it, Italian prosciutto is a perfect substitute. It is usually incorporated into the dish, but I like to bake the slices of ham to make them crispy, then crumble it over the finished dish.
More Breakfast/Brunch Ideas:
If you’ve made these Huevos a la Flamenca (Gypsy Eggs) or any other recipe leave a comment below.
- 2 tablespoons vegetable oil
- 4 cups (1 ¼ pounds/520 grams) potatoes peeled cut into bite-size cubes
- 2 cups/8 ounces (222 grams) Spanish chorizo, cut into bite-size cubes
- 6 ounces/1 ½ cups (170 grams) yellow onion
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoons red chili pepper, finely diced
- ½ teaspoons smoked paprika
- 1 teaspoon salt
- 12 ounces (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
- 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.
Amount Per Serving Calories 459Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 417mgSodium 1934mgCarbohydrates 16gFiber 4gSugar 6gProtein 31g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.