Spanish Flamenco Eggs | A Classic Dish from the South of Spain
These Spanish Flamenco Eggs, known in Spain as Huevos a la Flamenca, truly represent what the Spanish kitchen is all about. Packed with so many layers of flavors, easy to make and done in about 40 minutes.
This skillet is the perfect dish for a lazy weekend breakfast, yet simple enough for a weeknight dinner. Either way, make sure to serve it next to a crunchy baguette, top mop up all that yummy goodness.
What really flavors this dish is the Sweet Smoked Spanish Paprika (25% off your order if you purchase from this link) and the Sherry Vinegar. I also added some Spanish chorizo, as it´s typically used in this recipe. The one I used is plant-based, but traditionally you use regular Spanish chorizo.
TIPS & TRICKS to Make this Recipe: I like to simmer the tomato sauce until it´s nice and thick. As it adds so much more depth of flavors to the dish. If your sauce get´s to thick, just and in some broth to thin it out. If you don´t like cooking your eggs in the skillet with the rest of the ingredients, you can just fry them in a separate pan and then add into the skillet.
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Watch the Video Below on How to Make Spanish Flamenco Eggs
Spanish Flamenco Eggs | Huevos a la Flamenca
- 3 tbsp extra virgin olive oil 45 ml
- 3 medium sized potatoes
- 1 small onion
- 4 cloves garlic
- 4 oz firm Spanish chorizo 100 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 tbsp sherry vinegar 15 ml
- 5 tomatoes
- 1/3 cup frozen peas 45 grams
- 4 cage-free organic eggs
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Cut the potatoes (peeled & washed) into small 1/2 inch (1.25 cm) pieces, transfer the cut potatoes into a baking tray lined with parchment paper, drizzle 1 tbsp (15 ml) olive oil over the potatoes and season with sea salt & black pepper, mix together to coat all the potatoes, then place them in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F
Once the potatoes are fully cooked, between 25 to 30 minutes, remove them from the oven
While the potatoes are roasting, finely dice the onion, roughly chop the garlic, cut the chorizo into 1/2 inch (1.25 cm) pieces and finely grate 5 to 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 2 minutes add in the chopped chorizo, continue to mix together, once the chorizo is lightly sauteed, about 3 minutes, add in 1/2 tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the tomato sauce and season with sea salt & black pepper, mix together and simmer
Once the sauce has thickened, about 5 to 10 minutes, add in 1/3 cup frozen peas, mix together, then add in the roasted potatoes and gently mix together until well mixed, then crack in 4 eggs into the skillet, I like to create little pockets to add the eggs into, lightly season the eggs with sea salt & black pepper, place a lid on the pan and lower the heat to a low to low-medium heat
Once the eggs are cooked to your liking (I like the whites fully cooked with a runny yolk, about 5 to 6 minutes) remove the pan from the heat, sprinkle with finely chopped parsley and serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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