Spanish Flamenco Eggs, or Huevos a la Flamenca, beautifully capture the essence of Spanish cuisine. Bursting with layers of flavor, this dish is simple to prepare and ready in just 40 minutes.
INGREDIENTS
- 3 tbsp extra virgin olive oil (45 ml)
- 3 medium potatoes, peeled and washed
- 1 small onion
- 4 cloves garlic
- 4 oz firm Spanish chorizo (100 grams)
- 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
- 1 tbsp sherry vinegar (15 ml)
- 5 ripe tomatoes
- 1/3 cup frozen peas (45 grams)
- 4 cage-free organic eggs
- Handful of finely chopped fresh parsley
- Pinch of sea salt
- Dash of black pepper
INSTRUCTIONS
- Prepare the Potatoes:
- Cut the potatoes into 1/2-inch (1.25 cm) pieces and place them on a baking tray lined with parchment paper.
- Drizzle with 1 tbsp (15 ml) olive oil, season with sea salt and black pepper, and toss to coat evenly. Spread the potatoes in a single layer.
- Roast in a preheated oven at 220°C (425°F) using the bake and broil option (top and bottom heat) for 25–30 minutes or until fully cooked.
- Prepare the Ingredients:
- While the potatoes roast, finely dice the onion, roughly chop the garlic, and cut the chorizo into 1/2-inch (1.25 cm) pieces.
- Grate the tomatoes to yield about 1 1/2 cups (340 grams) of tomato sauce.
- Cook the Sauce:
- Heat a large frying pan over medium heat and add 2 tbsp of olive oil.
- After 2 minutes, sauté the onion and garlic until fragrant (about 2 minutes).
- Add the chopped chorizo and cook for 3 minutes until lightly browned.
- Stir in the paprika and sherry vinegar, mixing quickly to combine. Then, pour in the tomato sauce, season with sea salt and black pepper, and simmer until the sauce thickens (about 5–10 minutes).
- Combine Ingredients:
- Add the frozen peas to the sauce and stir well.
- Gently fold in the roasted potatoes until evenly coated in the sauce.
- Cook the Eggs:
- Make small wells in the mixture and crack the eggs into the pockets. Lightly season the eggs with sea salt and black pepper.
- Cover the pan with a lid and reduce the heat to low or low-medium. Cook the eggs until the whites are set, but the yolks remain runny, about 5–6 minutes.
- Serve and Garnish:
- Remove the pan from the heat, sprinkle with fresh parsley, and serve immediately. Enjoy!
