Huevos a la flamenca is the Sevillian oven-baked egg dish in a sofrito of tomato, peppers, peas, asparagus and chorizo, with a slow-set egg yolk in the centre and morcilla slices around the rim.

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.

3 editor picks for Huevos a la Flamenca in Seville, ranked by editorial score. All Seville signature dishes · Huevos a la Flamenca across every city.