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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, saladsgreen gazpacho

Ingredients for 3 serves

FOR THE EGGS GIPSY STYLE:
FOR THE TOMATO SAUCE:

Instructions

Prepare the tomato sauce.
  1. Wash the tomatoes and slit them across the base making a cross.
  2. Fill a medium pot with water and place it over medium-high heat.
  3. Once it has reached full boil, drop the tomatoes and blanch for 3-4 minutes.
  4. Remove from the heat, drain and set aside to cool.
  5. Peel tomatoes, cut into pieces and place in a medium pot.
  6. Add the chopped garlic along with a dash of olive oil and sugar.
  7. Cook at medium-low heat for 45 minutes stirring occasionally.
  8. Blend the tomato sauce with a hand blender, add the salt, mix and taste.
  9. Correct the seasoning if necessary. Set aside.
Boil the peas.
  1. Fill a medium pot with water and place over medium-high heat.
  2. When it's boiling, add salt and the peas.
  3. Cook until they are tender, about 25-30 minutes.
  4. Drain on a colander and set aside until needed.
Fry the potatoes.
  1. Wash the potatoes to remove the soil, dry with a kitchen towel. Peel and cut them into small squares.
  2. 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.
  3. Tip the potatoes into the frying pan and cook until they are golden, stirring occasionally.
  4. 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.
  1. Finely dice the onions and garlic cloves.
  2. Pour the olive oil into a large frying pan and place on medium low heat.
  3. When warm, add the chopped onion and garlic and cook for 25 minutes, till lighty wilted.
  4. Add the sliced chorizo along with the sweet and spicy paprika and toss to mix.
  5. Incorporate the tomato sauce and salt. Mix. Cook for 3-4 more minutes.
  6. Add boiled peas and mix again to distribute evenly.
  7. Finally, add the fried potatoes and mix until combined.
Bake.
  1. Preheat oven to 375ºF /190ºC.
  2. Divide the mixture into two or three, depends on the size, refractory clay pans.
  3. Make a hole with a spoon and pour only the egg white.
  4. Bake until egg white is set, about 10-12 minutes.
  5. Remove from the oven using kitchen gloves and place the pan over a rack.
  6. Tip the yolk on the set egg white, salt to taste and serve immediately.

Notes

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! Big hugs, Eva
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