Huevos a la flamenca
A colourful dish associated with Seville, served in terracotta dishes (cazuelas) for a late breakfast or light lunch. It is eggs baked in a thick tomato sauce with chorizo, with green peas, asparagus and serrano ham. The name is usually explained by its likeness to the bright dresses of flamenco dancers — the red of tomatoes, the green of vegetables and the yellow of yolks. What matters most is when it comes out of the oven: the white set, the yolk still runny.
Your own work in that: 3 min.
- Chopping the vegetables 5 min
- Chorizo sofrito 12 min
- Tomato sauce 15 min
- Baking 10 min
- Serving 3 min
Step by step
0 / 8 doneHeat the oven
Heat the oven to 200°C. Have ready two terracotta or ovenproof dishes about 16 cm across.
Ingredients: 3 tbsp olive oil · 1 pcs onion · 2 cloves garlic · 1 pcs red pepper · 100 g chorizo · 400 g chopped tinned tomatoes · 1 tsp smoked paprika · ½ tsp salt
Fry the chorizo sofrito
In the olive oil fry the finely chopped onion, garlic and pepper 8 minutes, until soft. Add the sliced chorizo and fry 3–4 minutes, until the oil turns orange.
Ingredients: 3 tbsp olive oil · 1 pcs onion · 2 cloves garlic · 1 pcs red pepper · 100 g chorizo · 400 g chopped tinned tomatoes · 1 tsp smoked paprika · ½ tsp salt
Orange oil from the chorizo — the flavour base.Simmer the tomato sauce
Stir in the smoked paprika, add the tomatoes, salt and simmer uncovered 12–15 minutes, until the sauce thickens. A thick sauce holds the eggs on top; a thin one lets them sink.
Ingredients: 3 tbsp olive oil · 1 pcs onion · 2 cloves garlic · 1 pcs red pepper · 100 g chorizo · 400 g chopped tinned tomatoes · 1 tsp smoked paprika · ½ tsp salt
Blanch the asparagus and peas
Meanwhile cook the asparagus (woody ends trimmed) and peas in salted boiling water 3 minutes and refresh in cold water. They keep their bright colour.
Ingredients: 100 g green peas · 150 g green asparagus · 60 g serrano ham · 4 pcs eggs · 1 tbsp parsley · 2 pcs crusty bread
Spoon the sauce into the dishes
Divide the sauce between the dishes and make two wells in each for the eggs. Arrange the peas, asparagus and pieces of serrano ham around them.
Ingredients: 100 g green peas · 150 g green asparagus · 60 g serrano ham · 4 pcs eggs · 1 tbsp parsley · 2 pcs crusty bread
A thick sauce with wells for the eggs.Crack in the eggs
Carefully crack the eggs into the wells, taking care not to break the yolks. Salt the whites lightly.
Ingredients: 100 g green peas · 150 g green asparagus · 60 g serrano ham · 4 pcs eggs · 1 tbsp parsley · 2 pcs crusty bread
Eggs into the wells — yolks intact.Bake until the whites set
Bake 8–10 minutes, until the whites are fully set and the yolks glossy and still runny. Watch the last minutes — terracotta holds heat and the eggs keep cooking after they come out.
Ingredients: 100 g green peas · 150 g green asparagus · 60 g serrano ham · 4 pcs eggs · 1 tbsp parsley · 2 pcs crusty bread
Serve at once
Scatter with parsley and serve straight in the dishes, with crusty bread for dipping. Careful — terracotta dishes are very hot.
Ingredients: 100 g green peas · 150 g green asparagus · 60 g serrano ham · 4 pcs eggs · 1 tbsp parsley · 2 pcs crusty bread
Before you start
Asparagus season
Huevos a la flamenca are best in spring, when fresh asparagus and peas are in season. Out of season use frozen peas and green beans.
Vegetarian version
Leave out the chorizo and ham, and add more smoked paprika and a little cumin to the sofrito. The dish stays bold and colourful.
The eggs
A runny yolk is not fully set. For children, pregnant women and older people bake the eggs 12–14 minutes, until the yolk firms.
