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Huevos a la flamenca with chorizo

Huevos a la flamenca with chorizo are eggs baked over a tomato and pepper sauce spiced with smoked chorizo, serving 4, ready in 45 minutes, easy level, for €2.80 per person. The trick is letting the sauce reduce until thick before adding the eggs, so the whites set without swimming.

We're headed to Andalusia tonight, with huevos a la flamenca, eggs baked on a big skillet of tomatoes and chorizo.

Huevos a la flamenca with chorizo
Total time
45 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This Andalusian dish plays on contrast, a thick tomato sauce scented with smoked paprika and tinted red by the chorizo's oil, against baked eggs with yolks that stay runny. The bell pepper and peas add crunch and color, and grilled bread is there to mop up every last bit of sauce.

It's a good weeknight dinner when you want something warm and generous without spending hours in the kitchen, or a lazy Sunday lunch built from whatever is in the fridge. Kids usually love cracking their own eggs into the sauce and dunking bread into the yolk.

The ingredients

4 people

Dairy

  • Eggs 8

Butcher

  • Mild chorizo 150 g

Fruits and vegetables

  • Onion 1
  • Red bell pepper 1
  • Garlic 2 cloves
  • Flat leaf parsley 1 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen peas 200 g

Bakery

  • Country bread 8 slices

Allergens Eggs, Gluten

The step by step recipe

  1. Preheat the oven to 200°C. Thinly slice the onion, bell pepper and garlic, then cut the chorizo into rounds.

    Remove the chorizo casing if it's tough, it stays chewy even after cooking.

  2. Sauté the onion, bell pepper and garlic in the olive oil, then add the chorizo and smoked paprika.

    The chorizo releases red oil, leave it in, it's what colors and flavors the whole sauce.

  3. Add the tomatoes and peas, season lightly with salt and let reduce over medium heat. 15 min

    Taste before adding salt, the chorizo is already quite salty.

  4. Pour the sauce into four small dishes or one large dish, make eight little wells and crack an egg into each one.

    Crack each egg into a cup first before sliding it into the well, that way you won't ruin a yolk.

  5. Bake until the whites are set and the yolks are still runny, add pepper and sprinkle with parsley, then serve with the grilled bread. 10 min

    Pull the dish out as soon as the whites turn opaque, the yolks finish cooking from the dish's residual heat.

Our tips to get it right

  • Pick a wide dish rather than a deep one, the sauce should stay in a thin layer so the egg whites cook fast and evenly.
  • If you use one large dish, space out the eight nests well so each egg has its own spot and doesn't run into its neighbor.
  • Check the eggs through the oven window instead of opening the door, cold air slows down how fast the whites set.

The variations

  • Swap the mild chorizo for a spicy one if you like more heat, the sauce will carry more kick.
  • For a vegetarian version, skip the chorizo and add extra diced bell pepper plus a bit more smoked paprika to keep that smoky flavor.
  • To save time, make the tomato chorizo sauce the day before, then just reheat it and crack the eggs on top before baking.

What to serve it with

  • Grilled bread for dipping
  • Lemony green salad
  • Glass of fresh tomato juice

Storage

The tomato chorizo sauce keeps 2 to 3 days in the fridge in a sealed container, without the eggs. It freezes well for up to 2 months. Reheat the sauce in a pan before cracking in fresh eggs and finishing in the oven.

Questions about this dish

Can you make the sauce ahead of time?

Yes, the tomato chorizo sauce can be made a day ahead and gently reheated in a pan. Just crack the eggs on top and bake right before serving so the yolks stay runny.

Which chorizo works best for this recipe?

Sliced mild chorizo gives a flavorful sauce without too much heat, which works well for kids. Spicy chorizo also works if the whole family likes bolder flavors.

How do you know when the eggs are done right?

The whites should look fully opaque and set, while the yolks stay glossy and still jiggle slightly. Pull the dish out right then, residual heat finishes cooking the yolks without hardening them.

Can you use something other than frozen peas?

You can use canned peas that are already cooked, adding them just 5 minutes before the end so they don't fall apart. Frozen fava beans also work well in their place.

How long does it take to make a huevos a la flamenca with chorizo?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a huevos a la flamenca with chorizo?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a huevos a la flamenca with chorizo cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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