Spanish Huevos A La Flamenca

Eggs flamenco style are a colorful dish from Spain’s Andalusia, the home of flamenco dancing, and they are served throughout the country. Generally, the attractive and colorful ingredients are cooked and served in individual baking dishes.



1 large onion, chopped.

One-quarter cup olive oil.

1 cup diced chorizo (Spanish sausage) or cooked ham.

2 large tomatoes, peeled and chopped.

Half cup beef bouillon or chicken broth.

Salt, and pepper to taste.

1 or 2 garlic cloves, crushed or minced.

8 eggs.

1 cup cooked green peas.

16 cooked or canned asparagus tips.

1 canned pimiento, julienne-cut.

2 tablespoons of chopped fresh parsley.

Saute the onion and garlic in the oil in a skillet until tender. Add the chorizo or ham and cook for 1 or 2 minutes. Mix in the tomatoes, bouillon, salt, and pepper, and cook for about 5 minutes. Spoon into 4 individual baking dishes or ramekins (or 1 large shallow baking dish). Break the eggs over the ingredients in the dish.

Arrange the peas, asparagus, and pimiento around the eggs. Sprinkle the parsley over the eggs. Bake in a preheated moderate oven for about 15 minutes, or until the eggs are set to the desired degree of doneness. Serve as a dinner first course, or for brunch, luncheon, or supper.

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