History

Huevos a la flamenca emerged in 19th-century Sevillian taberna kitchens, a hearty single-pot dish where leftover sofrito and vegetables formed the base for two oven-baked eggs. The dish is most associated with the working-day midday lunch at Bodeguita Casablanca and Casa Cuesta. The name 'flamenca' references gypsy-style cooking, the heritage of Sevillian Roma culture. The dish runs year-round but is at peak in spring when asparagus and peas are in season.

Common allergens: Egg

Make it at home

Yield 2Hands-on 20 minTotal 35 minDifficulty Easy

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

  1. Preheat oven to 200C.
  2. Heat olive oil in a wide ovenproof pan over medium heat. Add onion, sweat for 5 minutes.
  3. Add diced pepper and garlic; cook 5 minutes until softening.
  4. Add chorizo slices; cook 2 minutes to release the paprika oil.
  5. Add tomatoes, pimenton, salt and pepper. Simmer 10 minutes until the sofrito is thick.
  6. Stir in peas; arrange asparagus and morcilla slices on top.
  7. Crack 4 eggs onto the surface, evenly spaced. Salt the egg whites lightly.
  8. Transfer to oven; bake 7 to 10 minutes until whites are set but yolks remain runny.
  9. 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

Bodeguita Casablanca ★ 4.3

Spanish tapas€€

Bodeguita Casablanca is tourist el arenal eats at the riverside; this casablanca-cousins bodega off puerta de jerez stays a quietly local sevillian room.

Why locals love it: Tourist El Arenal eats at the riverside; this Casablanca-cousins bodega off Puerta de Jerez stays a quietly local Sevillian room.

Tip: Order huevos a la flamenca and carrillada in oloroso. Standing bar is faster; the back dining room takes reservations.

Calle Adolfo Rodriguez Jurado 12, 41001 Sevilla

Casa Cuesta ★ 4.6

Sevillian Taberna€€triana

Casa Cuesta on Calle Castilla in Seville's Triana has cooked menudo (offal stew) since 1880, a tile-and-bullfighting-poster taberna at the foot of the Triana.

Signature: Menudo, Pavias de bacalao, Carrillada

Order: The menudo (the city's canonical tripe-and-chickpea stew) and pavias de bacalao with manzanilla.

Tip: Open daily 12:00-16:30 and 19:30-24:00. Lunch on Sunday from 14:00 is the local main event; book the back room a week ahead.

Calle Castilla 1, 41010 Sevilla Book →

Manolo Leon ★ 4.5

Andalusian€€€san-bernardo

Manolo Leon on Calle Guadalquivir in Seville is the Manolo Leon family's flagship since 1995, with an Andalusian carte built on Iberico pork.

Signature: Solomillo iberico, Pescaito frito, Salmorejo

Order: The solomillo iberico over potato puree and the pescaito frito mixed plate.

Tip: Open daily 13:00-16:30 and 20:30-24:00. The Guadalquivir location is the larger room; reserve the patio for Sunday lunch.

Calle Guadalquivir 8, 41011 Sevilla Book →

More cities are in research. Want huevos a la flamenca covered somewhere specific? Tell us where you want to eat.

Browse all dishes →