It’s very common to find regional recipes for a nutritious breakfast or lunch with egg. “Huevos a la flamenca” is a delicious Andalusian recipe that accompanies them with tomato, potato, vegetables, sausage or chorizo and peas.
Ingredients per person:
2-3 eggs
1 large tomato
1 onion
1 garlic clove
1 small potato
A few slices of chorizo and/or serrano ham
A handful of peas
Salt, pepper, extra virgin olive oil
The only complexity of this recipe is preparing the ingredients separately before finally shortly integrating them in the oven. So begin by preheating it to 200° before the following steps.
Peel and dice the potato. Fry them for about 10 minutes until it’s done. In parallel, boil the peas for about 8-10 minutes. Then chop the onion and the garlic clove and fry them over moderate heat, taking care not to burn them. When the onion is transparent, add to the sauce some Serrano ham and/or some chorizo slices. Add the peeled and crushed tomato, season with salt, pepper and paprika, and continue cooking for about 10 minutes, to allow some of the moisture of the tomato to evaporate.
Finally, arrange the sauce together with the potato and the peas in a small ovenproof tray (traditionally a round clay pot), crack the eggs on top and optionally add a little more ham.
Bake for about 5-7 minutes, until the eggs are done.
Tips and tricks:
- It’s also possible to add a pepper or a little leek to the sofrito.
- If preferred, season the tomato with sweet or hot paprika, even though this is a spice already very present in the chorizo.
- It’s advisable to salt the preparation in moderation, since the ham and chorizo already provide a good amount.
- There’s always a possibility of trading off some flavor in exchange for cutting calories. For this, it’s possible to boil the potato instead of frying it. This also turns the preparation much easier, as the potato can be boil in the same pan with the peas. And although for some it may be a sacrilege, you might consider boiling the chorizo slices beforehand (getting rid of some fat in this way) or also discard the fat from the edge of the ham.
- The boiling time of the peas is indicated for those canned or frozen. Dry ones do not need prior soaking but must be cooked for at least half an hour.
- By arranging the ingredients in the tray, spread a little potato, peas and sausage on top of the cracked eggs. In this way, eggs won’t cover the rest of the ingredients when curdling. This detail does not change the essence of the dish and only improves its presentation.
- If you find it annoying to turn on the oven to use it for only a few minutes, then arrange the ingredients in a pan, cover and cook over moderate heat for about 7 minutes. But in this way, you won’t be able to prepare individual servings (traditionally, the this dish is not transferred to a plate but served to each diner directly in the baking tray).
- Always remember our tips for a good stir-fry.
Consult other recipes in the world for breakfast or lunch with eggs such as: