Flamenco Eggs (Huevos a la Flamenca)
Huevos a la flamenca Say it: WEH-vos ah lah flah-MEN-kah
Huevos a la flamenca is a vibrant baked egg dish from Andalusia, particularly popular in Seville. A rich tomato sofrito is layered with peas, chorizo, and jamón serrano, then topped with eggs that bake until the whites are just set. The colorful medley of red sauce, green peas, and golden eggs evokes the flamboyant costumes of flamenco dancers. It is typically enjoyed for lunch or as a shared tapa with crusty bread to mop up the sauce.
Flamenco Eggs (Huevos a la Flamenca)
Huevos a la flamenca
Pronounced WEH-vos ah lah flah-MEN-kah
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 375°F (190°C). Heat the olive oil in a large ovenproof skillet or shallow casserole over medium heat.
Add the chopped onion and cook for 5 minutes until softened and translucent. Stir in the garlic and diced red bell pepper; sauté another 5–6 minutes until the pepper is tender.
Sprinkle in the paprika and cumin (if using). Cook for 30 seconds until fragrant, then add the crushed tomatoes, sugar, and salt. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens to a rich sofrito.
Stir in the peas, chorizo slices, and half the jamón strips. Cook 2 minutes more so the flavors begin to meld. Taste and adjust seasoning.
Make 8 shallow wells in the sauce with the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with salt and black pepper.
Scatter the remaining jamón over the dish. Transfer the skillet to the oven and bake 8–12 minutes until the egg whites are set but the yolks are still soft and runny.
Remove from the oven, sprinkle generously with chopped parsley, and serve straight from the skillet while piping hot.
Regional variants
Some cooks add asparagus tips or sliced potatoes to the sofrito. In certain parts of Andalusia a pinch of hot pimentón picante is included for extra heat, while modern versions occasionally top the dish with grated Manchego before baking.
Cook's notes
- Use the best-quality Spanish chorizo and jamón you can find; their smoky, salty flavors define the dish.
- For perfectly runny yolks, start checking the eggs at 8 minutes; oven times vary.
- If you don’t have an ovenproof skillet, transfer the finished sofrito to a shallow baking dish before adding the eggs.
Serve with
Crusty bread or toasted baguette slices and a glass of chilled fino sherry.
Make ahead and storage
Prepare the sofrito up to 2 days ahead and refrigerate. Reheat on the stove, add the eggs, and bake just before serving.
