Huevos a la flamenca, eggs gipsy style
Today I’ll bring you back one of those recipes that I’m sure you’ve eaten many times. Traditional flavors simple, and homemade, but that I think should not be missing in any house. And much less, not knowing how to do it! Today we are going to see how to prepare these incredible Huevos a la flamenca, eggs gipsy style.
It’s a recipe that combines a lot of ingredients in the same preparation: potatoes, peas, onion, garlic, homemade tomato sauce, eggs and chorizo. What I was telling you before, a very classic and traditional dish that we have to know how to do at home for sure.
Huevos a la flamenca.
This elaboration is very popular in Andalusia, especially in Seville, although we can find it in any other Andalusian city. Along with a lot of other delicious recipes.
There is no exact recipe or process to carry it out. In fact, depending on who makes it, it will be a certain way and will consist of different ingredients. Yes, there is one thing they all have in common and that is eggs and vegetables, although these can vary depending on the time of year.
We prepare them with peas, but they can be made with green beans, asparagus, broad beans…
How are they prepared?
It is traditionally prepared and served in refractory clay pans. Once the filling has been made (which consists of several parts), it is distributed in the pans, the egg is poured and baked until it sets. Once we take it out of the oven, it can be seasoned with Serrano ham cut into cubes, roasted red peppers or even artichokes.
It would only be left to accompany it with a good bread, if it is homemade much better (on the blog you can find a wide assortment of them), and enjoy.
You would also serve these huevos a la flamenca with something else such as homemade croquettes, torreznos, salads, green gazpacho…
Ingredients for 3 serves
- 1 large sweet onion
- 2 large garlic cloves
- homemade tomato sauce (recipe below)
- 225 g raw or frozen peas
- 2 large potatoes
- 120 g chorizo
- ½ tsp sweet paprika
- ½ tsp spicy paprika
- 2 range eggs or more, if you wish
- 2-3 Tbsp olive oil
- 6 ripe red tomatoes
- 2 garlic cloves
- a dash of olive oil
- 1½ tablespoon sugar
- salt to taste
Prepare the tomato sauce.
- Wash the tomatoes and slit them across the base making a cross.
- Fill a medium pot with water and place it over medium-high heat.
- Once it has reached full boil, drop the tomatoes and blanch for 3-4 minutes.
- Remove from the heat, drain and set aside to cool.
- Peel tomatoes, cut into pieces and place in a medium pot.
- Add the chopped garlic along with a dash of olive oil and sugar.
- Cook at medium-low heat for 45 minutes stirring occasionally.
- Blend the tomato sauce with a hand blender, add the salt, mix and taste.
- Correct the seasoning if necessary. Set aside.
Boil the peas.
- Fill a medium pot with water and place over medium-high heat.
- When it's boiling, add salt and the peas.
- Cook until they are tender, about 25-30 minutes.
- Drain on a colander and set aside until needed.
Fry the potatoes.
- Wash the potatoes to remove the soil, dry with a kitchen towel. Peel and cut them into small squares.
- Pour olive oil in a frying pan enough to completely cover the potatoes. Heat it up over medium-high heat up to around 79ºF-82ºF/175ºC-180ºC. Olive oil must not give up any smoke, that would mean it is too hot.
- Tip the potatoes into the frying pan and cook until they are golden, stirring occasionally.
- With a slotted spoon remove the fried potatoes to a dish covered with kitchen paper to remove the excess of olive oil. Season with salt to taste.
Sautée the vegetables.
- Finely dice the onions and garlic cloves.
- Pour the olive oil into a large frying pan and place on medium low heat.
- When warm, add the chopped onion and garlic and cook for 25 minutes, till lighty wilted.
- Add the sliced chorizo along with the sweet and spicy paprika and toss to mix.
- Incorporate the tomato sauce and salt. Mix. Cook for 3-4 more minutes.
- Add boiled peas and mix again to distribute evenly.
- Finally, add the fried potatoes and mix until combined.
- Preheat oven to 375ºF /190ºC.
- Divide the mixture into two or three, depends on the size, refractory clay pans.
- Make a hole with a spoon and pour only the egg white.
- Bake until egg white is set, about 10-12 minutes.
- Remove from the oven using kitchen gloves and place the pan over a rack.
- Tip the yolk on the set egg white, salt to taste and serve immediately.
- It is not mandatory to use a homemade tomato sauce to make huevos a la flamenca. Canned tomatoes can be used if you prefer, but the flavor will have nothing to do with the real thing.
- The tomato sauce I leave with you is the one I usually make at home for some dishes. But feel free to use your own homemade tomato sauce.
- If you have tomato sauce leftovers it freezes beautifully in an airtight container. Take a look at another tomate sauce recipe that I used for empanada gallega with an outstanding result too.
- The onion must be cooked in a medium-low heat because we want it to become tender and translucent. Under no circumstances should the onion brown or char.
- Of the various potato varieties in the market some are better to be fried and some to be boiled. It is always better to use semi-late potatoes to fry instead of old or new potatoes.
- Potatoes for huevos a la flamenca are usually cut into squares. It is uncommon to cut them into sticks as French fries and never ever in chips-style.
- Do not stir the potatoes too often while frying, otherwise they will turn out soft instead of crispy.
- You can use raw or frozen peas, but I recommend you not to use canned peas. They are too soft and the flavor is different.
- You know I love to eat an egg with a runny yolk... As I showed you on khachapuri. To get this great result, I do not bake the egg yolk along with the rest of the dish. Just place the yolk on the egg white after it is set. The yolk will be perfectly cooked in the remanent heat.
- You can set the eggs without oven too. If you have a fire kitchen, you can cook them by placing the pan over medium heat.
- If you do not like chorizo, don’t mind it. You can use cured ham instead, the flavor will be equally amazing.
Huevos a la flamenca, eggs gipsy style are a dish that we like very much at home and we usually prepare for dinner from time to time. It is true that we never prepare them in the same way, we vary some ingredients that, normally, I adjust to what I have at home.
However, it always has to go with a good quantity of chips according to my son. For him there are never enough fries or baked potatoes, whatever he prepares, hahaha.
I wish you a wonderful start to the week!