Spanish Flamenco Eggs Recipe Collection Huevos a la flamenca
Huevos a la Flamenca (Flamenco eggs), sometimes known as Spanish or Gypsy Eggs, is a simple, easy to make one-pan dish. It is a traditional Spanish egg dish, with many varieties and options. Originating in the Spanish region of Andalusia, this dish is similar to Middle Eastern Shakshuka. The eggs are cooked in 'craters' pressed into pan fried tomatoes and peppers. Other versions add onion, garlic, pepper, potatoes, peas, herbs, spices and homemade tomato sauce. Others add meats such as Serrano Ham and often one or both of the classic morcilla and chorizo sausages. Some version are baked in the oven in individual clay dishes.
You can also fry the egg separately and place it on top of the meats and vegetables just before servings. Spanish fried eggs ('huevos fritos'), are very special indeed! Instead of using a small amount of olive oil or butter, the eggs are fried in a large quantities of olive oil. The eggs are basted with oil as they cook. This produces very tasty and unique fried eggs with crispy, brown, lacy edges and a soft, creamy and runny yolk that is delicious. This article includes a recipe for Spanish fried eggs and a collection of Flamenco Eggs Recipes for your to try.
How to Fry Eggs Using the Spanish Method
Heat about 1/4 inch (7 mm) of extra virgin olive oil in small, deep, heavy metal skillet over moderate to high heat until very hot. It should just starting to smoke a little. The high heat is important. Crack a free-range egg into a mug, cup or small bowl. Then, carefully slip the egg into the hot oil. Turn the heat setting down to moderate-low. Use a spoon to spread some hot oil over the egg as it fries. Cook the egg for 60-90 seconds, ensuring that the yolk is runny while the white is almost completely firm. Then take the pan from the heat and remove the egg to a serving dish using a slotted spoon. Serve with freshly ground black pepper and salt to taste.
Classic Huevos a la Flamenca (Flamenco eggs) Recipe
Ingredients
- 1 teaspoon salt
- 8 large free range eggs
- 12 ounces (350 ml) Passata
- 2 tablespoons vegetable oil
- 1/2 teaspoons smoked paprika
- 1 1/2 cups (150 grams) frozen peas
- 4 slices serrano ham (or prosciutto)
- 1 1/2 cups (170 grams) yellow onion
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoons red chili pepper, finely diced
- salt and freshly ground black pepper to taste
- 2 cups Spanish chorizo, cut into bite-size cubes
- 4 cups potatoes, peeled cut into bite-size cubes
- parsley or other fresh herbs, chopped for garnish when serving
Method
Preheat your oven to 400 degrees F (200 degrees C). Using a Dutch oven or heavy saucepan, add the oil and heat to hot over moderate to high heat. Add the onion, potatoes, and chorizo and stir-fry until they are lightly browned. Next, add the garlic, smoked paprika, salt, passata, chili pepper and cook while stirring for 10-12 minutes. Stir in the peas and heat through. Next add a serving of the potato and vegetables mixture to four individual ceramic baking pots. Make two depressions in each pot using a spoon or a cup. Break each egg into a small bowl, and carefully place into the two depressions in each pot. Season with salt and freshly ground black pepper. Spread the prosciutto or ham slices flat onto a baking sheet and bake for 10-12 minutes until crisp. Transfer the bowls to another baking sheet and bake in the preheated oven for 15-18 minutes until the eggs whites are just set, but the yolks still runny. Then, remove the pans from the oven. Break up the crispy ham or prosciutto slices and sprinkle over the top of the eggs in the ceramic pots. Garnish with parsley or other fresh herbs and serve immediately.
Tasty Spanish Egg Recipe with Chorizo and Morcilla Sausages
Ingredients
- 1 red pepper
- 1 green pepper
- 1 garlic clove
- 2 garlic cloves
- 2 slices stale bread
- 8 large free range eggs
- 4 tablespoons dry sherry
- 1 medium yellow onion, chopped
- 1 to 2 tablespoons Spanish sweet paprika
- 4 to 5 ounces (150 g) Spanish chorizo sausage
- 3 to 4 tablespoons Spanish extra virgin olive oil
- 1 8-ounce (250 g) can tomato sauce (or homemade tomato sauce)
- 8 ounces (250 g) Spanish morcilla de cebolla onion blood sausage
Method
Preheat your oven to 350 degree F (175 degrees C). Using a sharp knife, slice the chorizo and morcilla sausage into thin slices. Chop the onion and peppers and thinly slice the garlic. Add about 2 tablespoons of extra virgin olive oil into a Dutch oven or a large, heavy-base frying pan. Fry the morcilla and chorizo slices, and then set aside. Using the same pan, sauté the garlic, onion and pepper for 3-5 minutes. Add the paprika, tomato sauce and sherry wine and simmer gently to reduce the liquid by about one third. Add a serving of the cooked onion and pepper mixture into four glass, ceramic or clay oven-proof dishes or pots. Place several pieces of chorizo and morcilla sausage, on top of the onion mix in each of the dishes. Break two eggs into small 'craters' pressed into the top of each dish. Place the dishes on a baking tray and transfer to the preheated oven. Bake until the egg whites are cooked, but the yolks remain runny (about 10 to 17 minutes). Next, while eggs are baking, break the stale bread into very small pieces. Peel and chop one garlic clove and fry the same pan, in a little olive oil. Remove the garlic and set aside. Add the bread to the pan and brown while stirring and set aside. When the eggs are cooked, remove from oven and sprinkle the seasoned bread crumbs and fried garlic over each dish. Sprinkle with fresh herbs and serve hot.
Spanish Eggs with Red Kidney Beans, Herbs and Feta
Ingredients
- 4 free range eggs
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1/2 cup fresh coriander
- 2 teaspoons ground cumin
- 1 medium red pepper, chopped
- 1 fresh green chilli, sliced
- 2 tablespoons coriander, chopped
- 1 tablespoon extra virgin olive oil
- 100 g (3.5 oz) Persian feta, crumbled
- 375 g (14 oz) Red Kidney Beans, uncooked
- 1 kg (2 lb) vine-ripened tomatoes, chopped coarsely
Method
Wash, prepare and boil the beans according to packet directions. Heat the oil in a Dutch oven, or large, deep frying pan over moderate heat. Stir-fry the capsicum and onion while stirring frequently, for 5 minutes or until tender. Add the cumin and garlic, and fry while stirring until fragrant. Add the cooked beans and tomatoes and simmer uncovered for 25-30 minutes, until the sauce thickens. Season to taste with salt and freshly ground black pepper. Stir in coriander and set aside.
Next, preheat your oven to 180 degrees C (350 degrees F). Pour the hot tomato mixture into a large ceramic or glass serving dish. Use a cup to make four indents into the mixture. Break the eggs into a cup one at a time. Carefully pour each egg into an indent in the mixture. Sprinkle with chilli. Bake the dish in the oven for 8-10 minutes or until the egg white are set, but egg yolks are just beginning to set. Serve hot topped with crumbled feta and extra coriander.
Spanish Eggs with Tomatoes, Capers and Anchovy Fillets
Ingredients
- 1 clove garlic
- 4 free range eggs
- 2 eschalots, chopped
- Crusty bread to serve
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 anchovy fillets, chopped
- 1 teaspoons baby capers, rinsed
- 250 g (8 oz) Chorizo sausage, sliced
- Small bunch fresh parsley for garnish
- 1 x 410 g (14 oz) can of diced tomatoes
- 2 tablespoon of sherry or red wine vinegar
Method
Pre-heat oven to 190 degrees C (375 degrees F). Fry the chorizo in a Dutch oven or small oven-proof frying pan over moderate heat until the chorizo is caramelised, about 2-5 minutes. Add the garlic and eschalots and saute for another 2-3 minutes. Then, add the cumin, paprika and cayenne pepper and saute for an additional 1-3 minutes. Then, add the vinegar and deglaze the pan by scraping with a spatula. Simmer until the liquid has almost evaporated, about 2-4 minutes. Add the capers, tomatoes and anchovies. Stir well to combine all ingredients and cook for an additional 2-4 minutes. Make a small indentation in the mixture in the pan, and crack one egg into each indentation. Bake in the oven for 8-10 minutes, until the egg white is set, and the yolk is still runny. Serve hot sprinkled with some freshly chopped parsley or other herbs, and char-grilled bread on the side.
Spanish Egg Brunch Recipe with Morcilla and Chickpeas
Ingredients (serves 2)
- 1 sprig fresh thyme
- 2 large free range eggs
- 100 ml (1/2 cup) chicken stock
- 1 white onion, peeled and diced
- 1/4 cup extra virgin olive oil to finish
- 90 g (3 oz) morcilla, cut into small pieces
- Salt and freshly ground black pepper to taste
- 1 x 400 g (14 oz) can cooked chickpeas, keep the water from the tin
Method
Heat 1 tablespoon of olive oil in a saute pan over a moderate heat. Stir fry the onion for 6-7 minutes, until soft and transparent, but not browned. Add the morcilla, thyme and chickpeas and saute the mixture until the liquid reduces to a thick sauce. Spoon the mixture into a small heavy frying pans. Heat the pan over medium heat until the sauce is bubbling. Then, crack the two eggs into depressions made in the mixture. Loosely cover the pans and cook gently over low heat until the egg whites are just cooked, but the yolks are still runny. Remove the pans from the heat, drizzle with extra-virgin olive oil, and fresh herbs. Sprinkle with fresh herbs, salt and pepper to taste. Serve hot with crusty bread.
Spanish Egg Brunch Recipe with Morcilla and Chickpeas
Ingredients (serves 2)
- 1 sprig fresh thyme
- 2 large free range eggs
- 100 ml (1/2 cup) chicken stock
- 1 white onion, peeled and diced
- 1/4 cup extra virgin olive oil to finish
- 90 g (3 oz) morcilla, cut into small pieces
- Salt and freshly ground black pepper to taste
- 1 x 400 g (14 oz) can cooked chickpeas, keep the water from the tin
Method
Heat 1 tablespoon of olive oil in a saute pan over a moderate heat. Stir fry the onion for 6-7 minutes, until soft and transparent, but not browned. Add the morcilla, thyme and chickpeas and saute the mixture until the liquid reduces to a thick sauce. Spoon the mixture into a small heavy frying pans. Heat the pan over medium heat until the sauce is bubbling. Then, crack the two eggs into depressions made in the mixture. Loosely cover the pans and cook gently over low heat until the egg whites are just cooked, but the yolks are still runny. Remove the pans from the heat, drizzle with extra-virgin olive oil, and fresh herbs. Sprinkle with fresh herbs, salt and pepper to taste. Serve hot with crusty bread.