Flamenca Eggs

Name: Flamenca Eggs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Eggs 4; Tomato purée 3 cups; Potatoes 0.9 lb; Peas 1 cup; Chorizo 3.5 oz; Prosciutto crudo Jamon Serrano (sliced) 0.7 oz; Yellow onions 1; Garlic 1 clove; Extra virgin olive oil 5 tbsp; Fine salt to taste; Black pepper to taste

it de fr es br

506

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 506
Carbohydrates g 28
of which sugars g 8.2
Protein g 23
Fats g 33.6
of which saturated fat g 9.39
Fiber g 5.7
Cholesterol mg 230
Sodium mg 704

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Few things wake up a weekend like flamenco eggs. I mean, this dish is just bursting with color and flavor, straight from the heart of Andalusia. You know, these Spanish baked eggs bring together tender veggies, spicy chorizo, and those classic Spanish flavors that feel kinda festive. And look, it starts with a base of rich tomato sauce. Seriously good. It bubbles away with onions, peas and sometimes potatoes or peppers—basically, whatever's fresh.

Here's the deal: what makes it really special is the way folks in Spain load it up with slices of jamón serrano and chunks of chorizo. So every bite? Gets a little bit of smoky goodness. Some people toss in green beans or asparagus, especially in spring—which adds this extra snap and color. Really, it is for a reason.

And when those eggs bake right into the sauce, the yolks stay just moist enough for scooping up with some crusty bread. Across Andalusia, you’ll find huevos a la flamenca served tapas-style in small cocottes or as a big, shareable main course for lunch. It's always a hit at brunch, and people love to customize it. The mix of crispy edges from baked potatoes and the golden top from the eggs makes it stand out among other Spanish egg dishes.

Plus, even though it’s rooted in traditional Spanish breakfast culture, it’s hearty enough for a full meal anytime. Some families treat it as an easy Spanish weeknight dinner, thanks to its one-pan setup. Really really convenient. For real, it's a crowd-pleaser.

Whether you call it baked eggs with chorizo or just your go-to for authentic Spanish cooking, flamenco eggs show off the playful, tangy side of Andalusian cuisine. It's always a bit of a party on your plate, no matter how you serve it. Pretty much. This dish is a celebration of Spanish flavors. Perfect for when you want to bring a touch of the Mediterranean to your table. And the sauce? Super tasty.

How to prepare Flamenca Eggs

To prepare flamenca eggs, first peel the potatoes and cut them into cubes about 1/4 inch 1. Heat enough oil to cover the bottom of a pan, add the potatoes 2, and fry them over high heat until golden 3.

Meanwhile, clean and chop the onion 4, then stew it with a drizzle of oil in another pan 5 along with the garlic clove 6.

In the meantime, slice and dice the chorizo 7. When the onion has softened, add the chorizo 8 and sauté for another 5 minutes, then add the peas 9.

Add the tomato sauce 10, salt 11, pepper, and cook covered over medium heat for about 30 minutes. After this time, add the potatoes 12.

Mix well 13 and turn off the heat. At this point, distribute the sauce among 4 cocottes 14 and add the jamon serrano, tearing it with your hands 15.

Finally, gently pour in the egg, which you have cracked into a separate bowl, being careful not to break it 16. Bake the cocottes in a static mode at 392°F for 10 minutes 17. Once cooked, serve your flamenca eggs with a pinch of salt 18!

Storage

It is recommended to consume the flamenca eggs immediately. If necessary, you can store them after cooking in the refrigerator for 2 days in an airtight container.