Andalusia

Huevos a la flamenca

Name: Huevos a la flamenca
Total time: 35 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 6 egg; 80 g sliced chorizo; 50 g diced (jamón) cooked ham; 4 grated or chopped tomato; 1 chopped onion; 3 cloves garlic; 1 diced red bell pepper (red capsicum, red pepper); 1/2 cup green peas; a handful cut green beans; 1 tsp as smoked paprika kashmiri chilli powder; 2 tbsp olive oil; Salt, to taste; Flat leaf parsley, to finish

Eggs baked in a sofrito with chorizo, peas and peppers. Spain's answer to shakshuka, with more swagger.

35 minTime

26 gProtein each

mediumSpice

Flamenco on a plate2 chapters · 1 min read

Make it your way

Grandma's wayEggs baked over a chorizo, ham and vegetable sofrito, Seville style.

The original

459kcalsame

26 gproteinsame

5 gfibresame

35minutessame

Huevos a la flamenca.

Per serving, worked out from the ingredient table.

Ingredients

Egg6

Chorizo80 g, sliced

Cooked ham50 g, diced (jamón)

Tomato4, grated or chopped

Onion1, chopped

Garlic3 cloves

Red bell pepper (red capsicum, red pepper)1, diced

Green peas½ cup

Green beansa handful, cut

Kashmiri chilli powder1 tsp, as smoked paprika

Olive oil2 tbsp

Saltto taste

Flat leaf parsleyto finish

Method

4 steps

1Heat the oven to 200 C. In an ovenproof pan or cazuela, fry the chorizo and ham in olive oil until the fat runs red.
2Add onion, garlic and pepper and cook 8 minutes until soft, then the paprika and tomato. Simmer 10 minutes.
3Stir in the peas and beans, season, then make six hollows and crack in the eggs.
4Bake 8 to 10 minutes until whites are set and yolks still soft. Scatter parsley.

Serve it like this

Bring the pan straight to the table on a board, eggs glistening, parsley over. Crusty bread for mopping and a simple green salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andalusia

Huevos a la flamenca

Eggs baked in a sofrito with chorizo, peas and peppers. Spain's answer to shakshuka, with more swagger.

35 minTime

26 gProtein each

mediumSpice

Flamenco on a plate2 chapters · 1 min read

Make it your way

Grandma's wayEggs baked over a chorizo, ham and vegetable sofrito, Seville style.

The original

459kcalsame

26 gproteinsame

5 gfibresame

35minutessame

Huevos a la flamenca.

Per serving, worked out from the ingredient table.

Ingredients

Egg6

Chorizo80 g, sliced

Cooked ham50 g, diced (jamón)

Tomato4, grated or chopped

Onion1, chopped

Garlic3 cloves

Red bell pepper (red capsicum, red pepper)1, diced

Green peas½ cup

Green beansa handful, cut

Kashmiri chilli powder1 tsp, as smoked paprika

Olive oil2 tbsp

Saltto taste

Flat leaf parsleyto finish

Method

4 steps

1Heat the oven to 200 C. In an ovenproof pan or cazuela, fry the chorizo and ham in olive oil until the fat runs red.
2Add onion, garlic and pepper and cook 8 minutes until soft, then the paprika and tomato. Simmer 10 minutes.
3Stir in the peas and beans, season, then make six hollows and crack in the eggs.
4Bake 8 to 10 minutes until whites are set and yolks still soft. Scatter parsley.

Serve it like this

Bring the pan straight to the table on a board, eggs glistening, parsley over. Crusty bread for mopping and a simple green salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Huevos a la flamenca

Make it your way

Ingredients

Method

Huevos a la flamenca

Make it your way

Ingredients

Method

Make it a meal