Spain on a Fork > All Recipes > Main Dishes > Flamenco Styled Eggs – Huevos a la Flamenca
All Recipes, Main Dishes / June 3, 2017

Flamenco Styled Eggs – Huevos a la Flamenca

– Flamenco Styled Eggs – Huevos a la Flamenca –

There are few ingredients in the food world that are as versatile as eggs, you can create so many different types of dishes using eggs. Most people consume eggs in the simplest of ways, such as fried eggs, scrambled eggs, or an omelette, and not that there´s anything wrong with that. I always love and enjoy a perfectly cooked fried egg or a simple omelette stuffed with cheese and tomatoes. So what else can we create with eggs? Let me introduce you to Flamenco Styled Eggs, this recipe really elevates the bar in the egg world, combining ingredients that create a super tasty and balanced flavor. This dish is most popular in the south of Spain, Sevilla to be exact. Watch the video below on how to make these flamenco styled eggs, and begin to open your tastebuds to a whole new sense of taste, when it comes to eggs. Salud!

Watch the Video Below on How to Make Flamenco Styled Eggs – Huevos a la Flamenca

Flamenco Styled Eggs - Huevos a la Flamenca

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Tinned Diced Tomatoes
  • 1 Yukon Gold Potato
  • 1/2 Onion
  • 1 Organic Egg
  • 1/4 Cup Frozen Peas
  • 2 Cloves of Garlic Finely Minced
  • 1 Tsp Sherry Vinegar
  • 1/2 Tsp Smoked Paprika
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Fresh Parsley


  1. Pre-heat your oven to 210 C (410 F) with the bake/broil option
  2. Cut 1 yukon gold potato into small cubes
  3. Add the cubed potatoes to a bowl, pour in 1 tablespoon of extra virgin Spanish olive oil, a pinch of sea salt and toss everything together
  4. Add the potatoes to a baking tray and add to the oven
  5. Meanwhile, grab a sauce pan, heat with a medium-high heat, add 1 cup of water and 1/4 cup frozen peas
  6. Finely dice 1/2 onion
  7. Heat another sauce pan with a medium heat and add 1 1/2 tablespoons of extra virgin Spanish olive oil to the pan
  8. Once the oil gets hot, add 2 minced garlics and the finely diced onions and mix with the oil
  9. After cooking your onions and garlic for about 4 minutes add 1/2 teaspoon smoked paprika, mix, and then add 1 teaspoon of sherry vinegar and mix
  10. Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer
  11. Once your potatoes are done (about 20-25 minutes in the oven) add them to a shallow bowl and add the tomato mixture on top of the potatoes
  12. Grab a small non-stick frying pan, heat it with a medium heat and add 1 1/2 tablespoons of extra virgin Spanish olive oil
  13. Once the oil gets hot, add 1 egg and fry it to your style, trying to leave the yolk to be runny
  14. Add the egg on top of the tomato mixture, season with sea salt and garnish with fresh parsley
  15. Enjoy!

Recipe Notes

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  1. Wayne

    I spent a summer in Valencia. Our flat was on a tree-lined street with a center island which the cafes used to seat customers in good weather. Our housekeeper was from Andalucia and she hated making paella, but she often made huevos a la flamenca and we grew to love it. I returned to Spain with my wife and introduced her to the dish. Now we both can make it whenever we wish. Valencia, es la tierra de los flores.. I remember the tomatina – festival where people on floats and onlookers pelted each other with rope tomatoes. My knowledge of the language has gone to hell although it comes back after a week or so in Mexico.

    01 . Apr . 2022
    • Spain on a Fork

      Sounds amazing! Much love Wayne 🙂

      02 . Apr . 2022
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