Spanish Baked Eggs (Huevos a la Flamenca)
Spanish Baked Eggs (Huevos a la Flamenca) is 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!
Servings: 3
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
Calories: 1781kcal | Carbohydrates: 47g | Protein: 24g | Fat: 168g | Saturated Fat: 28g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 108g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 84mg | Potassium: 1148mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 77mg | Calcium: 75mg | Iron: 5mg
