Huevos a la Flamenca

My little lunch container with leftovers. I cut the bread into smallish cubes and placed on the bottom, topped with the food, a drizzle of sauce, and fresh parsley. Very meaty and tasty. What you cannot see is the hidden egg, a bit of the yellow is poking out in the middle top of the photo. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[O] Vegetarian + Pescatarian
[x] Vegan: use egg replacement
[O] Gluten free: use gluten free bread
[x] Keto: skip the bread
[x] Weight Maintenance: limit to 1 portion or skip the bread
[x] Mediterranean
[O] Lectin Avoidance: peas (?), tomatoes
[O] Oxalate Avoidance: peas (?), tomatoes
[O] Purine Avoidance: processed meats (?)
[x] Food Allergies EGGS, WHEAT, TOMATOES

Huevos a la Flamenca

This is a dish based on one from Andalusia, a large autonomous region bordering Spain’s southern coast. Very meaty and filling.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Spain

Keyword: Egg and Meat breakfast, Huevos a la Flamenca, Spanish Breakfast

Servings:

Calories: 396kcal

Author: Patty

Ingredients

2 T extra virgin olive oil
5 oz thinly sliced serrano ham*
12 oz sliced Spanish chorizo*
10 oz frozen peas
5.29 oz grated Manchego Viejo Goat cheese*
Salt and pepper to taste
8 large eggs
1 bunch chopped flat-leaf parsley

For the tomato-based sauce:

3 diced shallot
3 minced garlic
1 bay leaf
2 t Spanish smoked paprika
2 red pepper roasted, deskinned, deseeded, and sliced*
3 skinned deseeded, chopped heirloom tomatoes
1 t sugar
2 t dried red pepper flakes
Kosher salt and lemon pepper to taste

For the griddled bread:

6 to 12 slices of thick farmhouse bread (serve open top or as sandwich)
1 clove garlic Use large clove
3 T extra virgin olive oil to brush

Instructions

Prep

First, preheat oven 400F. Gather and wash all the food where appropriate. Pull out and measure: olive oil, bay leaf, dried red pepper flakes, kosher salt, lemon pepper, sugar, and smoked paprika.
Broil the red (or yellow or a mix of both) peppers in the oven on a baking sheet or over stove-top flame on a gas oven. Peel, deseed, then slice into bite-sized strips.
Slice the shallots, mince the garlic, and cut the tomatoes. Chop the parsley and set all aside. Grate the cheese and set aside.
Cut the chorizo and serrano ham. (I find using kitchen shears the easiest since these are so difficult to handle unless your knife is real sharp.)
So not everything bought was what I needed,see the photo above. Wrong ham for instance. So in the comments below I have listed what can be used if you cannot find all the ingredients so that your recipe will come out close to what it is supposed to look and taste like.

Sauce

Heat a large braising pot (that has a lid) with olive oil, once hot add the ham and chorizo slices, cook until just turning crispy. Using a spider or slotted spoon, take out the meat (leave all the oil) and put the meat back in the bowl for later use.
In the same pot, saute the onion, garlic, and bay leaf in the seasoned oil until soft. Add paprika, chopped tomatoes and roasted peppers. Then cover the pot and cook until reduced, and the tomatoes have turned into a sauce.
Add the frozen peas and mix well. (Do not bother removing any ice that may be on the frozen peas, that will just add water to the sauce and is okay.) Taste and season with salt, sugar, and dried red pepper flakes. Mix well and put lid back on, then remove from heat and let it stay warm.

Bake the Dish

Spray oil a large ovenproof dish or pan, pour the veggie and sauce contents into the dish. Break the eggs (keep yolks intact) on top of the veggies, and arrange the crispy serrano/chorizo slices around the eggs.
Season with salt and pepper again, and sprinkle the grated manchego cheese on top. Put into the oven and bake until the egg whites have set. (Runny yolk works for this dish, if too hard it is not as creamy.) Pull from the oven once done.

Rustic Garlic Bread

Cut rustic bread into 1″ thick slices.. Then brush one side with olive oil. Heat a skillet and fry the bread until very crispy on that one side and softer on the other.
Take a large raw clove of garlic and rub c over the crunchy side to impart a slight garlic taste. Then plate.

Serving

Place the bread in a large flat bowl.
Spoon a portion of the baked mixture on the edge of the bread (so someone can grab the bread out of the mixture). Make sure they get an egg.
Top with chopped parsley.
For lunch or reheating: I cut the crunchy bread into 1″ squares and top that with the mixture. it makes eating lunch less messy as I do not need to cut or dip anything. (The main photo above shows the dish pre chopped.)

Notes

Source: BascoFineFoods This is a dish based on one from Andalusia, a large autonomous region bordering Spain’s southern coast. I of course added a bit more heat and more green than the original dish called for to fit my taste.

* Options:

If you cannot find serrano ham use prosciutto. Trying to use slender cuts of regular ham steak does not work as the ham flavor is too overpowering.

Use readily accessible red or orange bell pepper or jarred roasted red pepper if in a hurry.

Try to get non-Mexican Chorizo if you cannot find Spanish Chorizo; but use that if you need to.

If you cannot find Manchego Viejo cheese use Pecorino Romano or Asiago.

Nutrition

Huevos a la Flamenca