Huevos a La Flamenca
Huevos a la Flamenca is a vibrant and flavorful Spanish dish that brings together the bold tastes of Mediterranean cuisine in one irresistible skillet. This easy-to-make recipe combines sautéed onions, garlic, and bell peppers with rich, smoky Spanish chorizo, sweet peas, and a hearty tomato base, all seasoned with a touch of smoked paprika to enhance its depth of flavor. The real showstopper, however, is the perfectly baked eggs nestled atop this savory medley, their yolks lusciously runny for dipping with toasted bread. Ready in just 40 minutes, this one-pan delight is perfect for brunch or a cozy weeknight dinner, offering comfort and authenticity in every bite. Whether you're looking for a crowd-pleasing meal or a creative way to enjoy eggs, Huevos a la Flamenca promises a fuss-free, oven-finished dish that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 4 large, peeled and chopped (or 400 g canned diced tomatoes) tomatoes
- 150 grams, sliced into rounds Spanish chorizo
- 100 grams frozen peas
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 4 slices, toasted (optional, for serving) bread
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced red and green bell peppers, and continue to cook for another 5 minutes until the vegetables are tender.
Stir in the chopped tomatoes, sliced chorizo, smoked paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly.
Add the peas and cook for an additional 2 minutes.
Using the back of a spoon, create four small wells in the vegetable mixture, and carefully crack one egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
Remove from the oven and garnish with chopped parsley.
Serve immediately, accompanied by slices of toasted bread if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 17.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
