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Huevos a la Flamenca, or Flamenco Eggs, is a vibrant Spanish dish that brings together the colours, flavours, and energy of Andalusian cuisine.
Known for its bold ingredients and comforting appeal, this dish is often served as a hearty breakfast, brunch, or even a light dinner.
With eggs baked in a savoury mix of tomatoes, vegetables, and chorizo, Huevos a la Flamenca embodies the warmth and richness of southern Spain’s culinary traditions.
What Is Huevos a la Flamenca?
Huevos a la Flamenca is a traditional Andalusian dish, where eggs are nestled into a bed of seasoned vegetables and meat, then baked until the whites are set but the yolks remain soft and runny.
The dish is often prepared in individual cazuelas (small clay pots) and placed directly in the oven to bake, capturing the flavours of each ingredient.
Its name, “Flamenca,” is a nod to the colourful, spirited character of flamenco, the lively Andalusian dance, and reflects the dish’s blend of vibrant ingredients and textures. In Spanish homes and tapas bars, Huevos a la Flamenca is as much about presentation as it is about taste.
Each serving arrives with eggs nestled like jewels atop the stew, the bright yellow yolks contrasting beautifully with the deep reds of the tomato sauce and the greens of fresh herbs. It’s an eye catching dish that entices before you’ve even taken your first bite.
Ingredients and Taste
The heart of Huevos a la Flamenca lies in its simple yet flavourful ingredients. The base of the dish typically includes tomatoes, onions, bell peppers, and garlic, cooked slowly until they meld into a rich, aromatic sauce.
This mixture is seasoned with paprika and sometimes a hint of cayenne, adding depth and a touch of warmth. Spanish chorizo, a cured sausage flavoured with smoked paprika, is often added to the sauce, bringing a smoky and savoury quality that permeates the dish.
Some variations also include ham, peas, or even potatoes, each adding a unique twist while maintaining the essence of the original recipe.
As for taste, Huevos a la Flamenca is a harmonious blend of savoury and slightly sweet flavours, with the freshness of the vegetables balanced by the richness of the chorizo.
When the eggs are added and baked, their creamy yolks break over the dish, adding an irresistible layer of texture that complements the chunky, flavourful sauce.
The final sprinkle of parsley or a drizzle of olive oil enhances the aroma, while a slice of crusty bread on the side is perfect for scooping up every last bit of this hearty, satisfying meal.
A Taste of History
Huevos a la Flamenca hails from Andalusia, a region known for its sunny climate, vibrant culture, and rich culinary heritage. Andalusian cuisine has always been a fusion of local ingredients and flavours influenced by centuries of trade and interaction with Mediterranean, Arab, and even New World ingredients.
The use of tomatoes, peppers, and paprika in this dish reflects these diverse influences, and the dish itself speaks to the Andalusian tradition of celebrating simple ingredients through artful preparation.
The name “Flamenca” hints at the lively flamenco culture that Andalusia is famous for, a style of music and dance that is passionate, bold, and full of life, much like the dish itself.
Huevos a la Flamenca has become an icon of Spanish comfort food, a staple in homes and tapas bars, especially popular for leisurely Sunday brunches or family gatherings.
Huevos a la Flamenca (Flamenco Eggs) Recipe
Serves: 4 people
Ingredients:
- 4 large eggs
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 200g chorizo, sliced
- 200g diced cured ham (jamón serrano)
- 1 cup tomato sauce
- 1/2 cup green peas, fresh or frozen
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1/4 cup chopped fresh parsley
- Optional garnish: small sprigs of parsley
Directions
Preheat your oven to 375°F (190°C). Select a medium skillet and heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
Add the diced red and green bell peppers to the skillet. Sauté for another 4-5 minutes until they begin to soften, releasing their natural sweetness. Stir occasionally to ensure even cooking.
Incorporate the minced garlic and stir for about 1 minute, allowing it to release its aroma without browning. Add the smoked paprika and stir briefly to infuse the oil with its flavour.
Add the sliced chorizo and diced jamón serrano to the skillet. Cook for 3-4 minutes until the chorizo releases its oils and both meats are lightly browned, enhancing the flavour base of the dish.
Pour in the tomato sauce and season with a pinch of salt and black pepper. Stir well to combine all ingredients. Allow the sauce to simmer for about 5 minutes, thickening slightly.
Add the green peas to the skillet and stir to combine. Simmer for an additional 2-3 minutes, just until the peas are tender. Taste and adjust seasoning if needed, keeping in mind that chorizo and jamón add saltiness.
Divide the mixture evenly into four small oven-safe baking dishes or cazuelas. Make a shallow well in the centre of each dish and crack an egg into each well, taking care not to break the yolk. Place the dishes on a baking sheet for easier handling.
Bake in the preheated oven for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny. Garnish with a sprinkle of chopped parsley and a small sprig of fresh parsley if desired. Serve immediately with crusty bread on the side to soak up the sauce.
