Spanish Baked Eggs (Huevos a la Flamenca)
Nov 10, 2025
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Growing up in a Spanish household, Huevos a la Flamenca (Spanish baked eggs) was a dish that brought everyone to the table. It’s filled with classic Spanish flavours from the chorizo, pimentón (paprika), jamon, tomatoes, onion and garlic. It is also filled with crispy fried potatoes and can be made in under 30 minutes!
Why you’ll love these Spanish Baked Eggs!
These are not your regular baked eggs! Huevos a la Flamenca are filled with all the classic Spanish flavours — fried jamón and chorizo, crispy golden potatoes, sweet tomatoes, onion and of course, plenty of garlic (because no Spanish dish is complete without it). In my family, we make them a little differently by frying the potatoes in lots of olive oil until they are perfectly crisp and golden, a technique you might recognise from my patatas bravas recipe.
Once the potatoes are done, we add finely sliced onion and garlic to the same pan and cook them gently until soft and fragrant. Everything is then drained from the oil, which we always save to use in other dishes for extra flavour (and you know I have heaps of recipes you can use olive oil in). This forms the sofrito, the aromatic base that ties everything together. The potatoes are then tossed through a rich tomato sauce that is flavoured with paprika and finished with peas, just as it is traditionally done in Spain. Eggs are cracked over the top and then baked until just cooked yet still gooey inside!
ingredients Needed for Spanish Baked Eggs
This dish is made with all the classic Spanish flavours I grew up with — smoky chorizo, salty jamón, sweet tomatoes, golden potatoes, onion, and plenty of garlic cooked gently in olive oil.
- Chorizo: Use a good-quality Spanish chorizo — either mild or hot depending on your taste. As it cooks, it releases its smoky paprika oil that infuses the entire dish with deep, savoury flavour.
- Jamón: Traditionally jamón serrano or jamón ibérico is used. It adds a delicate saltiness and a beautiful chew that balances perfectly with the richness of the eggs and tomato sauce. Not only do we fry it up and include it in the sauce, I also reserve a little to be used a garnish once the eggs are baked!
- Potatoes: Waxy potatoes like Dutch creams or desiree hold their shape beautifully when fried. They turn golden and crisp on the outside while staying soft and fluffy inside.
- Smoked paprika: Known in Spain as pimentón, this spice is essential for adding warmth, colour and that signature smoky depth to the sauce.
- Peas: A traditional addition in Huevos a la Flamenca, peas bring a pop of colour and sweetness. You could also replace these with green beans, asparagus or snow peas!
Recipe Variations
- Keep it vegetarian: Skip the chorizo and jamón and load it up with extra vegetables like roasted capsicum, zucchini, or eggplant. The smoky paprika will still bring that beautiful Spanish flavour.
- Leave out the potatoes: If you want something a little lighter, you can leave the potatoes out completely and serve the baked eggs with crusty bread or focaccia instead.
- Add peppers: Sweet red or green peppers are a classic addition in Spain. Slice them thinly and sauté them with the onion and garlic to add extra flavour and colour to the dish.
How To Make Spanish Baked Eggs
Huevos a la Flamenca is surprisingly simple to make, yet it feels so special every time. I like to make mine in a traditional clay pot yet you can absolutely use an oven safe proof dish!
Step 1: In a large deep pan on a medium – high heat, bring the olive oil to heat. Once the oil is slightly smoking, carefully add the potatoes to the oil. Fry for 8 – 10 minutes or until slightly golden and tender when poked with a fork. Add the onion, garlic and chilli to the oil with the potatoes and fry for 3 minutes or until soft and fragrant.
Step 2: Place a fine mesh strainer over a large bowl and strain the potatoes, onion, garlic and chilli into it. Sprinkle over salt while the potatoes are warm.
Step 3: In a clay pot or oven safe dish on a medium – high heat, bring the reserve tablespoon of olive oil to the heat. Add the chorizo and fry for 2 minutes on each side of until crispy. Add the jamon and fry for 1 – 2 minutes or until crispy.
Step 4: Add the paprika to the pot with the chorizo and jamon and fry for 1 minute. Add the tomatoes, peas, potatoes, onion, garlic and chilli and stir through. Bring to the boil then reduce the heat and gently simmer for 10 minutes. Season with salt and pepper. Crack the eggs on top of the sauce.
Step 5: Bake the eggs for 7 – 9 minutes or until the white have set. Sprinkle over the reserved jamon and parsley.
FAQ’S
Yes! Simply leave out the chorizo and jamón. You could also add more vegetables like peppers, zucchini or eggplant. The smoky paprika keeps all the classic Spanish flavour.
A clay pot or ovenproof skillet works beautifully for this recipe. The clay pot helps the sauce bubble gently and keeps the eggs warm, while also giving that authentic Spanish feel to the dish.
While both are baked egg dishes, Huevos a la Flamenca has a distinct Spanish twist with smoky chorizo, jamón, peas and pimentón (smoked paprika), whereas shakshuka has Middle Eastern flavours with cumin and chili.
How To Serve
Huevos a la Flamenca is best served straight from the oven while it’s still bubbling and the eggs are just set. I love to bring the clay pot right to the table and let everyone scoop out their own generous portion. Make sure to have plenty of crusty bread or some of my homemade focaccia on hand to mop up that rich tomato sauce as it’s far too delicious to waste a drop. A simple green salad pairs perfectly on the side, or you can enjoy it on its own as a hearty breakfast, brunch or light dinner.
How To Store
If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the fridge for up to two days. When reheating, cover the dish and warm it gently in the oven or on the stovetop until heated through. It will be difficult to not overcook the eggs so just be prepared for a more harder yolk when reheating. The tomato sauce actually deepens in flavour overnight, making it even more delicious the next day. I don’t recommend freezing this dish as the eggs can become rubbery once thawed, but the tomato sauce can be made ahead and frozen for easy meal prep.
More Spanish Dishes to Love!
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Spanish Baked Eggs (Huevos a la Flamenca)
Ingredients
- 2 cups olive oil
- 3 potatoes, peeled and cut into 2inch / 5cm cubes
- 1 onion, finely sliced
- 3 garlic cloves, finely sliced
- 1 chilli, sliced in half
- 8 oz Spanish chorizo, sliced
- 4 oz jamon or prosciutto , roughly chopped + extra to serve
- 1 tsp smoked paprika
- 14 oz tinned tomatoes
- 1/2 cup green peas
- 3 eggs
- parsley, to serve
- sourdough slices, to serve
Instructions
- Preheat oven: Preheat the oven to 400°F/200°C
- Fry potatoes: In a large deep pan on a medium – high heat, bring the olive oil to heat. Once the oil is slightly smoking, carefully add the potatoes to the oil. Fry for 8 – 10 minutes or until slightly golden and tender when poked with a fork. Add the onion, garlic and chilli to the oil with the potatoes and fry for 3 minutes or until soft and fragrant. Keep an eye on the garlic as we don't want it to brown!
- Strain: Place a fine mesh strainer over a large bowl and strain the potatoes, onion, garlic and chilli into it. Sprinkle over salt while the potatoes are warm. Reserve 1 tablespoon of the oil and store the remaining in a dark tupperware in the pantry to be used in any recipe that calls for olive oil. It will have a lovely onion and garlic flavour!
- Fry Chroizo & jamon: In a clay pot or oven safe dish on a medium – high heat, bring the reserve tablespoon of olive oil to the heat. Add the chorizo and fry for 2 minutes on each side of until crispy. Add the jamon and fry for 1 – 2 minutes or until crispy.
- Sauce: Add the paprika to the pot with the chorizo and jamon and fry for 1 minute. Add the tomatoes, peas, potatoes, onion, garlic and chilli and stir through. Bring to the boil then reduce the heat and gently simmer for 10 minutes. Season with salt and pepper. Crack the eggs on top of the sauce.
- Bake: Bake the eggs for 7 – 9 minutes or until the white have set.
- Serve: Sprinkle over the remaining jamon and parsley. Serve immediately with some crusty white bread.
Notes
- Chorizo: Use a good-quality Spanish chorizo — either mild or hot depending on your taste. As it cooks, it releases its smoky paprika oil that infuses the entire dish with deep, savoury flavour.
- Jamón: Traditionally jamón serrano or jamón ibérico is used. It adds a delicate saltiness and a beautiful chew that balances perfectly with the richness of the eggs and tomato sauce. Not only do we fry it up and include it in the sauce, I also reserve a little to be used a garnish once the eggs are baked!
- Potatoes: Waxy potatoes like Dutch creams or desiree hold their shape beautifully when fried. They turn golden and crisp on the outside while staying soft and fluffy inside.
- Cooking: I like to cook my baked eggs in a traditional clay pot but you can also use an oven proof dish if you do not have this!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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