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Huevos a la flamenco

Baked eggs flamenco style

In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg casserole native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce.

Huevos a la flamenco



  • ¼ cup olive oil

  • 1 cup finely chopped onion

  • 2 large cloves garlic, minced

  • 1 red bell pepper, roasted, peeled, and finely chopped

  • 3 ounces Serrano or prosciutto ham, finely diced

  • 2 large tomatoes, grated on a box grater (about 1 pound)

  • 2 tablespoons finely chopped parsley

  • 1 small bay leaf

  • Kosher salt and freshly ground pepper to taste

  • ⅓ cup water


  • 2 teaspoons olive oil for the pan(s)

  • 6 eggs

  • ¼ cup cooked peas

  • ¼ pound sweet chorizo, ⅛ inch slices

  • ¼ pound asparagus, cut into 1 inch pieces and cooked

  • 1 red bell pepper, roasted, peeled, and cut into ½-inch strips

  • 3 tablespoons dry sherry (optional)

  • Sprigs of fresh parsley, for garnish

  • Chunks of grilled country bread, for serving


  1. Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf.

  2. Preheat the oven (not convection) to 400ºF and lightly oil a 9 x 9  or 3 individual ovenproof casseroles.  Spread the sofrito evenly in the base of the dish(es) and break the eggs carefully, one at a time, in a circle on the top. 

  3. Add the peas and chorizo. Arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. 

  4. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.

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