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Spanish Flamenco Eggs

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

Ingredients

  • 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

Instructions

  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.