Huevos a la flamenca (Andalusian flamenco eggs)

    45 min

    Perfect if friends drop in or after an exhausting day at the sales this traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare.

    Aberdeenshire, Scotland, UK
    74 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 red peppers, finely chopped
    • 2 garlic cloves, finely chopped
    • 500g fresh tomatoes, grated on a cheese grater
    • 1 tablespoon smoked paprika
    • 8 eggs
    • 8 slices Serrano ham
    • 8 slices chorizo
    • 150g frozen peas
    • Salt and pepper to taste
    • Chopped parsley to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic (approximately 10 minutes). Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 minute. Season to taste.
    3. Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.
    4. Bake the ramekins for about 10 minutes or until the eggs are set but still runny.
    5. Garnish with parsley and serve with crusty bread.

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    Reviews in English (1)


    Thanks for the lovely recipe. I replaced the Serrano ham with bacon style vegetarian slices because we all don't eat meat, but for our taste buds it was wonderful.  -  26 Dec 2012