Your Basket

You now qualify for free UK mainland delivery

Añana Salt Flakes
£3.90

Qty:
Añana Salt Flakes quantity
La Fragua Piquillo Peppers 400g
£2.80

Qty:
La Fragua Piquillo Peppers 400g quantity
LB1 Verdejo 2021
£11.90

Qty:
LB1 Verdejo 2021 quantity
Mascaro Brandy V.O.
£38.00

Qty:
Mascaro Brandy V.O. quantity
Molineta Spanish Saffron 0.5g
£6.75

Qty:
Molineta Spanish Saffron 0.5g quantity
Basco Fresh Cooking Chorizo Picante 350g
£5.75

Qty:
Basco Fresh Cooking Chorizo Picante 350g quantity
Montes Dried Fabes Beans
£12.90

Qty:
Montes Dried Fabes Beans quantity
Montanegra Morcilla Iberica
£5.00

Qty:
Montanegra Morcilla Iberica quantity
Whole Suckling Pig 4-5Kg
£125.00

Qty:
Whole Suckling Pig 4-5Kg quantity
Matarromera Reserva 2018
£48.50

Qty:
Matarromera Reserva 2018 quantity
Txakoli Zudugarai 2022
£15.50

Qty:
Txakoli Zudugarai 2022 quantity
Agusti Torello Mata Gran Reserva Barrica 2017
£33.50

Qty:
Agusti Torello Mata Gran Reserva Barrica 2017 quantity
Senorio de la Mesa 5L
£79.00

Qty:
Senorio de la Mesa 5L quantity
Santa Rosalia Wagyu Burgers 300g
£10.00

Qty:
Santa Rosalia Wagyu Burgers 300g quantity
Santa Rosalia Wagyu Sirloin Steak 325g
£68.00

Qty:
Santa Rosalia Wagyu Sirloin Steak 325g quantity

Huevos a la Flamenca

4 people
Easy

Prep time
10 mins

Cook time
35 mins

Total time
45 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

8 large free-range eggs
100g serrano ham, cut into thin strips
100g horseshoe chorizo, cut into thin slices
75g frozen peas
Grated manchego cheese
Salt and pepper to taste
2 tbsp flat-leaf parsley, finely chopped
For the tomato sauce:
2 tbsp extra virgin olive oil
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 bay leaf
1 tsp of Spanish sweet smoked paprika
1 red pepper, roasted, skinned and cut into thin strips
500g of large ripe tomatoes, skinned and chopped, or 1 x 400g tin of peeled plum tomatoes
Pinch of caster sugar
Salt to taste
For the griddled bread:
4 to 8 slices of thick farmhouse bread
1 clove of garlic
Extra virgin olive oil to brush

Add ingredients to basket

Introduction

This is a quick and tasty dish of baked eggs cooked in a tomato sauce made with onions, garlic, smoked paprika and roasted peppers, topped with crispy serrano ham and spicy chorizo sausage. Flamenca eggs are a typical dish from Andalucia and work perfectly as brunch or mid-week dish. To these basic ingredients, I have added some green peas and finely grated manchego cheese just before I bake the eggs in the oven. You could also add some crispy fried potatoes, chickpeas or big butter beans if you want the dish to become more substantial. I like to serve huevos a la flamenca with some griddled bread.

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Make a sofrito by heating the olive oil in a frying pan or shallow casserole dish over a medium-low heat. Once the pan is hot, add the serrano ham and chorizo slices and fry for about 3 minutes until crispy, drain onto some kitchen paper and set aside. In the same pan, cook the onion, garlic and bay leaf until soft for about 5 to 10 minutes. Add the smoked paprika, and fry for 10 seconds, then add the chopped tomatoes and roasted peppers. Cover the pan and cook the tomatoes for about 10 to 15 minutes until nicely reduced. Halfway through, add the frozen peas. Season with salt and a pinch of sugar.
Grease a large ovenproof dish or shallow casserole and pour in the tomato sauce. Break the eggs into the sauce. Arrange the crispy serrano and chorizo slices around the eggs. Season with salt and pepper and grate some manchego cheese. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes.
Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan.
Scatter the chopped parsley over the dish and serve with the griddled bread.