Huevos a la Flamenca
 
Prep time
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In Spain they love eggs for breakfast, lunch and dinner! This recipe makes a perfect weeknight dinner or a lazy Sunday brunch. It can be easily doubled to serve 4-6 people and expanded with country potatoes and a green salad on the side. For brunch, I’d serve with our Bokisch Family Estate Albariño, for dinner I’d pick our classically Spanish Tempranillo!
Author:
Serves: 2-4
Ingredients
  • ½ onion (finely chopped)
  • 2 garlic clove (minced)
  • 4 medium ripe tomatoes (grated)
  • 1 tsp Pimentón de la Vera (Spanish smoked paprika)
  • 2 roasted red bell peppers (sliced)
  • 4 eggs
  • 1 handful peas (blanched)
  • 10 cooked asparagus tips
  • 2 Tbsp crumbled feta
  • Spanish style hard chorizo (8 thin slices)
  • Chives (for garnish)
Instructions
  1. Sauté the onion and garlic in olive oil for 5 minutes until soft. Add the grated tomato and 1 tsp smoked paprika & a pinch of sea salt. Let simmer another 5-10 minutes.
  2. Fold in the roasted red peppers, peas and asparagus tips.
  3. If finishing in individual Terra Cotta Cazuelas, transfer the mixture at this point. Otherwise you can leave it in an oven safe skillet.
  4. Make 4 indentures with a spoon, crack the eggs into place, arrange feta on top. Cook in a preheated oven at 400 degrees for 10 minutes, until eggs are set.
  5. Meanwhile, fry the chorizo slices until slightly browned in a little olive oil. Remove and let drain on a paper towel. If you don’t have chorizo, substitute prosciutto!
  6. Garnish with chorizo, minced chives and a dusting of smoked paprika.
  7. Serve with toasted French bread for dipping.
Notes
I prefer to use grated tomatoes when I can. It adds a fresh acidity to the dish. However, you can always use chopped tomatoes in a pinch.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/huevos-a-la-flamenco