Flamenco eggs or ‘Huevos a la flamenco’

My recent trip to Spain with my lovely Portuguese and Spanish friends reminded me of those traditional, simple and super tasty dishes that I have enjoyed very much in Spain over the years, yet somehow forgotten. Flamenco eggs or ‘Huevos a la flamenco’ is undoubtedly one of those fantastic comforting, delicious dishes typical in the Andalusian region of Spain and a much-loved dish in Seville. Although this may seem to be an ideal breakfast meal, this dish is also perfect for lunch or even dinner.
The French always serves Eggs in Pot dishes (Oeufs en cocotte) for breakfast, but I confess that I had cooked and eaten them for lunch and even as a late dinner snack when I craved for it. Similarly, I have had shakshuka eggs for breakfast in North Africa but then had shakshuka with fish rather than eggs in Israel for dinner. Eggs are versatile and a great source of protein, I therefore highly recommend this dish either for breakfast, lunch, dinner or even for late snacks. There are many variations to this dish; some use string beans, some prefer only to use peas, while I prefer asparagus with red and or yellow bell peppers. Representing the flare and colours of Spain in a casserole dish! A heart-warming dish that I highly recommend to anyone visiting Andalusia or to anyone who enjoys the pleasure of eating good food at home.

Eggs in pots (oeufs en cocotte)

Serves 2

KITCHEN KIT: knife, chopping board, a frying pan, medium size heatproof casserole dish and a wooden spoon.

1. 3 tbsp. of olive oil
2. 1 small onion, finely chopped
3. 1 clove of garlic, finely chopped
4. 50g. serrano ham, chopped
5. 1 tsp. of smoked paprika
6. 30g. peas
7. 80g. of asparagus, cut into small pieces
8. 1 red or yellow bell pepper, finely chopped
9. 2 tsps. of tomato paste
10. 400g. or 1 tin of good quality tomato chops
11. 8 slices of chorizo picante (spicy) sausage
12. 2 large eggs
13. Pinches of salt and ground black pepper

1. Heat your oven to 200°C
2. Place your pan in a medium-low heat and fry the onion, garlic and serrano ham with the smoked paprika for 3 mins.
3. Add your peas, chopped asparagus and bell peppers, and cook for another 3 mins.
4. Season with salt and ground black pepper, then add the tomato paste and tomato chops. Cook for 10 mins, until the sauce, has thickened.
5. Transfer into a heatproof casserole dish, scatter the chorizo slices and then add the two eggs on top. Baked in the oven for around 8 mins.
6. Serve with toasted bread.

Bon provecho!


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