This is a comfort food recipe, traditional from the South of Spain. It´s perfect for a quick lunch or dinner or an energetic breakfast or chorizo brunch. The chorizo and egg lovers will be delighted! Although, you don´t need to add chorizo if you prefer a vegetarian version.
We can say that Huevos a la Flamenca are cousins of Huevos rancheros o the Israeli shakshuka. The idea is the same, baked eggs with peppers and tomato sauce.
The key is to use an ovenproof pan or terracotta pan, as the dish is finished in the oven. I did it in the paella pan but you can use individual terracotta pans too.
Ingredients for 3 people
1 red pepper
1 small onion
1 clove of garlic
1 can of tomato
100 g garden peas
100 g chorizo
Preheat the oven to 180 C.
Slice the chorizo in thin slices, like one centimeter each. Pour one tablespoon of olive oil in a pan and cook the chorizo in a medium heat for a couple of minutes. Take it out and keep it aside.
Cook the red pepper in the same pan you cooked the chorizo for 3 minutes.
Dice the onion and the red pepper and slice the garlic. Add them to the pan and cook with the peppers for 5 minutes.
Add the tin of tomatoes, season with a pinch of salt and the bay leaves and cook for 4 minutes, stirring now and then. Add the garden peas and cook all together until the liquid from the tomato es evaporated and you get a soft sauce.
Add the chorizo and stir to mix well with the vegetables sauce.
Make three holes in the sauce with a spoon. Break an egg carefully over one of the holes. Do the same with the other eggs.
Transfer the pot to the oven and cook for 4/5 minutes. Check the white and when it´s still a bit runny, take it out from the oven and let it rest for a couple of minutes.
Serve in plates and pour a bit of extra virgin olive oil and a pinch of salt on top of the yolk.
Suggestions for a vegetarian version
If you prefer a vegetarian version, you don´t need to add chorizo, but I would suggest adding some green beans to make the dish more complete. Also, add a pinch of sweet or smoked paprika. It will give it a nice smoky end to the dish.