History
The Universidad Pablo de Olavide calls huevos a la flamenca a typical dish of Seville, from the city's bars that combined vegetables and cured meats with an oven-baked egg. A base of tomato, eggs, peas and serrano ham or chorizo is the constant, and there is no single recipe. The tomato gives the red tone that the same source ties to the name. None of the venues Seville lists on our site shows the dish on a page we could read, so we name none.
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Common allergens: Egg
Make it at home
Ingredients
- 4 large eggs
- 400g chopped ripe tomatoes
- 1 red pepper, diced
- 1 small onion, diced
- 2 garlic cloves, sliced
- 100g cured chorizo, sliced
- 60g morcilla, sliced
- 100g cooked peas
- 6 spears green asparagus, blanched and trimmed
- 30ml extra virgin olive oil
- 1 teaspoon sweet pimenton
- Sea salt, black pepper
Method
- Preheat oven to 200C.
- Heat olive oil in a wide ovenproof pan over medium heat. Add onion, sweat for 5 minutes.
- Add diced pepper and garlic; cook 5 minutes until softening.
- Add chorizo slices; cook 2 minutes to release the paprika oil.
- Add tomatoes, pimenton, salt and pepper. Simmer 10 minutes until the sofrito is thick.
- Stir in peas; arrange asparagus and morcilla slices on top.
- Crack 4 eggs onto the surface, evenly spaced. Salt the egg whites lightly.
- Transfer to oven; bake 7 to 10 minutes until whites are set but yolks remain runny.
- Serve immediately with crusty bread.
Tip from the editors. Cook the sofrito long enough that the tomato is thick; a watery base will not bake right. Two eggs per person is the canonical portion.
Where to eat huevos a la flamenca
Huevos a la Flamenca in Seville
Featured by TableJourney as a signature dish of Seville. See where to eat Huevos a la Flamenca in Seville or the Seville signature dishes guide.
More cities are in research. Want huevos a la flamenca covered somewhere specific? Tell us where you want to eat.