Flamenco eggs (huevos a la flamenca)
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5.0
9 reviews
Excellent
Flamenco eggs (huevos a la flamenca)
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This Spanish egg dish is easy to prepare and a delicious combination of tomato-pepper base, eggs and Spanish meats.
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Ingredients
- ½ red pepper unless small then 1 whole
- ½ onion
- 1 clove garlic small
- 2 tomatoes (medium)
- 1 tablespoon olive oil
- 2 oz Spanish chorizo cut in slices, approx 10 slices
- 1 teaspoon paprika (Spanish)
- 4 eggs (or 2, if you prefer)
- 2 lices Serrano ham or a little more, to taste (2 slices = approx 1oz/30g)
- 3 tablespoon peas frozen or fresh (3tbsp = approx 1oz/30g)
- 1 tablespoon chopped parsley to top
Instructions
- Preheat oven to 400F/200C and have two small oven-proof dishes ready for baking (I used 6 ½in/17cm terracotta cazuelas, but baking dishes or even small skillets will work).
- Finely chop the pepper, onion and garlic. Peel the tomatoes then finely chop. (You can peel them as you prefer but easiest is placing in a bowl, covering with boiling water and leaving a couple minutes. Then prick the skin and it should start to burst open).
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add the slices of chorizo and cook for a minute or two on either side until gently crisp. Remove the slices of chorizo and set aside.
- Add the peppers and onion to the skillet and cook for around 7-10 minutes until they are both softening. Add the garlic and cook a minute more then add the tomatoes and paprika. Cook for another 2-3 minutes until the tomatoes are breaking up a little.
- Divide the mixture between the two dishes and create slight indents in the mixture for the eggs. Crack two eggs into each dish in the indents.
- Top the dishes with the slices of chorizo, broken up pieces of Serrano ham and peas. Place them in the oven and bake for around 10 minutes, or slightly more/less depending how you prefer your eggs.
- Top the dishes with the chopped parsley and serve.
Notes
- Note the video shows one portion being made, rather than two, but the method is the same (other than quantity and dividing between dishes).
- As mentioned in post, you can prepare the tomato-pepper base sauce ahead of time and refrigerate for a day or two in a sealed container or you can freeze it, then defrost and warm gently before using and proceeding with the rest.
Nutrition Information
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Calories
284kcal
(14%)
Carbohydrates
14g
(5%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
335mg
(112%)
Sodium
412mg
(17%)
Potassium
597mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3330IU
(67%)
Vitamin C
69mg
(77%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 335mg | 112% |
| Sodium | 412mg | 17% |
| Potassium | 597mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 69mg | 77% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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