📝 About This Recipe
Originating from the vibrant heart of Seville, Huevos a la Flamenca is a colorful and hearty celebration of Andalusian cuisine. This rustic dish features eggs baked nestled in a rich, smoky tomato sauce enriched with salty jamón serrano, spicy chorizo, and sweet garden peas. It is a versatile masterpiece, traditionally served in individual clay ramekins, that perfectly captures the passionate spirit of flamenco in every savory bite.
🥗 Ingredients
The Sofrito Base
- 3 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 medium Red Bell Pepper (diced into small pieces)
- 1 teaspoon Pimentón de la Vera (smoked sweet Spanish paprika)
The Meat and Vegetables
- 4 ounces Spanish Chorizo (cured, sliced into thin half-moons)
- 2 ounces Jamón Serrano (diced or torn into small ribbons)
- 14 ounces Crushed Tomatoes (high-quality canned or fresh grated)
- 1/2 cup Green Peas (fresh or thawed frozen)
- 1/2 cup Green Beans (blanched and cut into 1-inch pieces)
The Eggs and Finishing
- 4-8 pieces Large Eggs (at room temperature)
- 2-3 pieces Piquillo Peppers (sliced into long strips for decoration)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). If using traditional clay 'cazuelas', set them aside on a baking sheet for easy handling.
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2
In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 8-10 minutes until they are soft and translucent.
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3
Stir in the minced garlic and sliced chorizo. Cook for another 3-4 minutes, allowing the chorizo to release its vibrant red, aromatic oils into the pan.
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4
Reduce the heat slightly and add the Pimentón de la Vera. Stir quickly for 30 seconds to toast the spice without burning it, which would make it bitter.
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5
Pour in the crushed tomatoes. Season with a pinch of salt and black pepper (be careful with salt as the ham and chorizo are already salty). Simmer for 12-15 minutes until the sauce has thickened significantly.
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6
Gently fold in the green peas, blanched green beans, and half of the jamón serrano. Let them warm through in the sauce for 2 minutes.
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7
Divide the tomato and meat mixture evenly between four individual oven-proof ramekins or one large shallow baking dish.
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8
Using the back of a spoon, create small wells in the sauce. Carefully crack one or two eggs into each well, ensuring the yolks remain intact.
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9
Artfully arrange the strips of piquillo peppers and the remaining jamón serrano around the eggs to create a 'flamenco' look.
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10
Place the dishes in the oven and bake for 10-12 minutes. You want the egg whites to be completely set and opaque, while the yolks remain beautifully runny.
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11
Remove from the oven and let rest for 2 minutes. The residual heat from the clay or ceramic will continue to cook the eggs slightly.
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12
Garnish with a generous sprinkle of fresh parsley and serve immediately while sizzling.
💡 Chef's Tips
Use authentic Pimentón de la Vera for the signature smoky flavor that defines Spanish cooking. Do not overcook the eggs in the oven; remember that clay dishes retain heat and will continue cooking the eggs for a few minutes after removal. If the tomato sauce becomes too thick during simmering, add a splash of dry white wine or chicken broth to loosen it. For the best texture, blanch fresh green beans in boiling water for 3 minutes then shock in ice water before adding to the sauce. Ensure your eggs are at room temperature before baking to help the whites set more quickly without overcooking the yolks.
🍽️ Serving Suggestions
Serve with thick slices of toasted, crusty sourdough or a traditional Spanish barra to soak up the egg yolks and sauce. Pair with a chilled glass of Fino or Manzanilla sherry for a truly authentic Andalusian experience. A side of 'patatas a lo pobre' (poor man's potatoes) makes this a very substantial and satisfying dinner. Follow the meal with a light salad of sliced oranges, red onions, and olives to cleanse the palate.