Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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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.