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Huevos a la Flamenca

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

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.

45 mins

4 people

Ingredients
Method

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

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.

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

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.

Add To Basket

Basco Horseshoe Chorizo Picante

£3.25

Somalo Sliced Serrano Ham 100g

£2.75

El Angel Smoked Paprika Dulce Can

£2.50

Chef's Profile

Javier De La Hormaza

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.

Twitter: @bascofinefoods
Instagram: @mrbasco

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