Huevos a la Flamenca
Spanish Baked Eggs with Ham, Sausage, and AsparagusHuevos a la Flamenca, one of the most popular egg dishes in Spain, originated in Seville, where Andalusian culinary creativity shines. This recipe is inspired by El Burladero, a lively and festive restaurant often frequented by bullfighters. It's a delightful dish that showcases the vibrant flavors of Spanish cuisine.
Ingrediënten
MAKES 4 SERVINGS
- 12 asparagus
- 2 tablespoons of olive oil
- 1 medium onion finely chopped (about 2/3 cup)
- 1 garlic clove finely chopped
- 6 fresh or canned plum tomatoes coarsely chopped (about 2 cups)
- ½ cup of chicken broth or vegetable broth
- ¼ teaspoon of ground paprika
- Salt and freshly ground black pepper to taste
- ¼ pound of Serrano ham or prosciutto cut into 1/4-inch cubes
- ¼ pound of chorizo sausage 2 links, cut into 1/4-inch slices
- 8 large eggs
- 6 tablespoons of cooked or thawed frozen peas
- 2 pimientos cut into thin strips
- 2 tablespoons of finely chopped fresh flat-leaf parsley
Instructies
- Place the asparagus in a medium skillet with enough water to cover, add salt, and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 5 to 10 minutes, or until the asparagus is crisp-tender.
- Set the asparagus aside.
- Preheat the oven to 450°F.
- Heat the olive oil in a medium skillet over medium heat.
- Add the chopped onion and garlic and cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
- Add the chopped tomatoes, broth, paprika, salt, and pepper.
- Cover and cook for 10 minutes, or until the sauce thickens.
- In another medium skillet over medium heat, cook the ham and chorizo, stirring, until they are cooked through, about 5 minutes.
- Pour the tomato sauce into 4 individual earthenware ramekins.
- Break 2 eggs into each dish.
- Arrange the ham-chorizo mixture, the asparagus, peas, and pimientos attractively around the eggs.
- Season everything with salt and pepper and sprinkle the entire dish with the chopped parsley.
- Bake until the egg whites are set but the yolks are still soft, which should take about 5 to 6 minutes.
Notes / Tips / Wine Advice:
Serve these delicious baked eggs with ham, sausage, and asparagus hot, and savor the flavors of Spain!
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