Huevos a la Flamenca (Spanish Eggs)
Potatoes, Spanish chorizo, peas and spices are cooked in a tomato sauce topped with a perfectly cooked egg.
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.
Video
Nutrition
Serving: 1 | Calories: 459kcal | Carbohydrates: 16g | Protein: 31g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 417mg | Sodium: 1934mg | Fiber: 4g | Sugar: 6g