Huevos a la Flamenca (Andalusian Baked Eggs with Chorizo, Ham and Peas)

Spain has a way of turning a handful of pantry staples into brunch royalty, and huevos a la flamenca might be the best example. Eggs are baked in a clay dish over a thick tomato and pepper sofrito, scattered with chorizo, serrano ham, and sweet peas, then served bubbling at the table with bread for dipping. The name refers to Andalusian flamenco colors: red, green, and gold.

If you know Shakshuka (recipe on the site) or Menemen (recipe on the site), this will feel like family, but the Spanish version is smokier and meatier, with that unmistakable pimenton and cured pork. It is a cousin, too, of our Sopa de Tomate Alentejana (recipe on the site), which also ends with eggs set in tomato. It is also where all my leftover Chouriço Assado (recipe on the site) ends up when I’m feeling thrifty.

This is my weekend project for when the whole family is home. Lucas hunts for chorizo chunks like a tiny truffle pig, Sofia arranges the eggs in a circle with ceremony, and my husband just shows up with the bread. You can make the sauce ahead and bake the eggs in ten minutes when the guests arrive.

Huevos a la Flamenca Recipe

Prep time: 15 minutes · Cook time: 30 minutes · Total: 45 minutes · Servings: 4 · Calories: ~390 per serving

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 oz (115 g) cured Spanish chorizo, diced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 3 oz (85 g) serrano ham or prosciutto, torn or diced
• 1 teaspoon sweet smoked paprika (pimenton dulce)
• 1 can (14.5 oz) diced tomatoes
• ½ cup (75 g) frozen peas
• ½ cup (120 ml) water or chicken stock
• ½ teaspoon fine sea salt, or to taste
• 8 large eggs
• 1 jarred roasted red pepper, cut into strips (optional)
• 2 tablespoons chopped fresh parsley
• Crusty bread, to serve

Instructions

1. Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet or four individual 6-inch clay dishes over medium heat. Add the chorizo and cook 3 minutes until it releases its red oil.
2. Add the onion and bell pepper and cook for 8 minutes until soft. Stir in the garlic and paprika for 30 seconds.
3. Add the diced tomatoes, water, and salt. Simmer 10 to 12 minutes until the sauce thickens and darkens. Stir in the peas and half the ham.
4. If using individual dishes, divide the sauce among them. Make 2 wells in the sauce for each portion (or 8 wells in the large skillet) and crack an egg into each.
5. Bake for 8 to 10 minutes, until the whites are set but the yolks are still slightly jammy. Cook 12 to 14 minutes for fully firm yolks.
6. Top with the remaining ham, the roasted pepper strips, and parsley. Serve immediately with bread.

Recipe Notes

• Food safety: cook until the egg whites are fully set. If serving young children, pregnant guests, or anyone with a weak immune system, bake until the yolks are firm.
• Use Spanish cured chorizo (the firm, dry type) rather than the raw Mexican style. Look for brands like Palacios or La Española at well-stocked supermarkets.
• The sauce keeps 3 days in the fridge, so you can prepare it ahead and bake the eggs the morning of your brunch.
• Add cooked, sliced potatoes or blanched asparagus tips for a more traditional Andalusian twist.