Huevos a la flamenca is a Sevillian dish of eggs baked on a base of tomato, peas and cured ham or chorizo, born in the city's bars and taverns.

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.

Where to eat Huevos a la Flamenca in Seville

The editor picks for Huevos a la Flamenca in Seville are still in research. Meanwhile, see the Seville signature-dishes index or the Seville food guide.

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Make it at home

Serves 235 minEasy

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.

Editor tip. 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.

Common allergens: Egg.