Entree: Spain – Andalusia – Huevos a la Flamenca (Baked eggs with tomatoes, peppers, chorizo and peas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 4 large eggs (approx. 50 g each)
- 6 oz (170 g) Spanish chorizo, sliced
- 1 tbsp (15 ml) olive oil
- 1 medium onion (about 150 g), finely chopped
- 1 red bell pepper (about 150 g), diced
- 2 garlic cloves (about 6 g), minced
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) frozen peas
- 1/4 cup (60 ml) dry fino sherry or dry white wine
- 1/2 tsp (2 g) smoked paprika (pimentón)
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 cup (25 g) grated Manchego cheese (optional)
- Crusty bread to serve

Instructions

1. Preheat oven to 375°F (190°C). In an ovenproof skillet or individual cazuelas, heat olive oil over medium heat. Add sliced chorizo and fry until it begins to brown and releases oil, about 3–4 minutes; remove and set aside, leaving oil in the pan.
2. Add chopped onion and diced red pepper to the pan and sauté until softened, about 6–8 minutes. Add minced garlic and cook 30 seconds more.
3. Stir in crushed tomatoes, dry sherry, smoked paprika, salt, and return the chorizo and any juices to the pan. Simmer gently for 5 minutes to reduce slightly.
4. Stir in frozen peas and cook 1–2 minutes just to warm. Taste and adjust seasoning.
5. Make four small wells in the ragout and crack one egg into each well. Sprinkle grated Manchego over each if using.
6. Transfer the skillet or cazuelas to the preheated oven and bake until egg whites are set but yolks remain soft, about 10–12 minutes (longer for firmer yolks).
7. Remove from oven, sprinkle with chopped parsley and serve immediately with crusty bread for scooping.