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    huevos a la flamenca, Spanish recipes Spanish Starters & Appetisers, Tapas Recipes Huevos a la Flamenca 5 1 5 0

    Huevos a la Flamenca

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
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    • 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


    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.


    1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
    2. 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.
    3. 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.
    4. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan.
    5. Scatter the chopped parsley over the dish and serve with the griddled bread.

    Shop Ingredients

    Loza Chorizo Sarta Picante IGP 250g

    Somalo Sliced Serrano Ham 100g


    El Angel Smoked Paprika Dulce Can


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