Spain on a Fork > All Recipes > Main Dishes > Spanish Flamenco Eggs | A Classic Dish from the South of Spain
All Recipes, Main Dishes / March 7, 2022

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.

Spanish Flamenco Eggs
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.

Spanish Flamenco Eggs
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.

Spanish Flamenco Eggs

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.

Spanish Flamenco Eggs

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Flamenco Eggs

Spanish Flamenco Eggs
5 from 1 vote

Spanish Flamenco Eggs | Huevos a la Flamenca

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 704 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Once the potatoes are fully cooked, between 25 to 30 minutes, remove them from the oven

  3. 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

  4. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  5. 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

  6. 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

  7. 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!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe

Nutrition Facts
Spanish Flamenco Eggs | Huevos a la Flamenca
Amount Per Serving
Calories 704 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 199mg66%
Sodium 1725mg75%
Potassium 1920mg55%
Carbohydrates 66g22%
Fiber 11g46%
Sugar 14g16%
Protein 25g50%
Vitamin A 1674IU33%
Vitamin C 79mg96%
Calcium 110mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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  4. David Thomas

    5 stars
    I think the key is evaporating the tomato. I had tried a shakshuka which is similar but the eggs drowned in the tomato!

    12 . Mar . 2022
    • Spain on a Fork

      Yes! I totally agree, you want a nice thick sauce that has texture to it 🙂 Much love

      13 . Mar . 2022
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  6. Johanna Piazza

    Me encanta todas tus recetas!!
    Que Dios te siga bendiciendo !!

    08 . Mar . 2022
    • Spain on a Fork

      Muchas gracias! Saludos 🙂

      09 . Mar . 2022
  7. Ramya

    cant wait to make this tomorrow or on wednesday for breakfast cam i use mushrooms i never had spanish flamenco eggs before perfect for my after office meals

    07 . Mar . 2022
    • Spain on a Fork

      Yes! mushrooms can be used here 🙂 much love Ramya

      07 . Mar . 2022

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