Seville - Flamenco Eggs

Huevos a la Flamenca - Flamenco Eggs


  • 4 tablespoons olive oil
  • 100 grams serrano ham, chopped
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 3 tomatoes (about 750 grams), peeled and chopped
  • 8 eggs
  • slices of chorizo sausage
  • cooked peas
  • cooked asparagus tips or a few cooked green beans
  • strips of tinned red pimiento
  • salt and pepper
  • chopped parsley


In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15 minutes. Oil four (or eight) oven-proof ramekins and divide the tomato sauce between them. Break one or two eggs into each ramekin. Put chorizo slices around the eggs and sprinkle on a few cooked peas, asparagus or beans. Criss-cross the eggs with strips of pimiento. Sprinkle with salt and pepper and chopped parsley. Put in a hot oven (200ºC) until whites are set but yolks still liquid, about 8 minutes.


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