Huevos a la Flamenca

Huevos a la Flamenca is a deeply savory baked egg dish with a rich tomato-pepper base and smoky chorizo throughout. The eggs bake gently on top until the whites are tender and the yolks remain luscious, making it comforting, vibrant, and perfect for a quick supper.

Nutrition · per serving

382kcal

23gProtein

13gCarbs

26gFat

3gFiber

2 servings

Ingredients

11 items

Base de tomate y chorizo

olive oil15 ml

onion, finely diced80 g

red bell pepper, diced100 g

garlic, finely chopped2 cloves (8 g)

chorizo, sliced into ნახევון moons80 g

tomato passata250 g

sweet paprika2 g

salt3 g

black pepper1 g

Huevos y acabado

eggs4 large

parsley, chopped5 g

Tips

•If you do not have an ovenproof pan, transfer the sauce to a small baking dish before adding the eggs.
•For a slightly richer version, add 30 g peas, though this will raise the carb count slightly and is less suitable for strict low-carb eating.
•Watch the eggs closely in the last 2 minutes; carryover heat will continue cooking them after they come out of the oven.
•A cured Spanish cooking chorizo works best here; avoid raw sausage unless you cook it fully before adding the sauce.

Steps

1
Preheat the oven to 220°C. Finely dice the onion and red pepper, chop the garlic, slice the chorizo, and chop the parsley. Using a hot oven helps the eggs set quickly without overcooking the tomato base.
80 g onion, finely diced100 g red bell pepper, diced2 cloves (8 g) garlic, finely chopped80 g chorizo, sliced into ნახევון moons5 g parsley, chopped
2
Heat the olive oil in a small ovenproof skillet or sauté pan over medium heat. Add the onion and red pepper and cook for 4-5 minutes, stirring, until softened but not browned; this builds sweetness for the sauce.
15 ml olive oil80 g onion, finely diced100 g red bell pepper, diced
3
Add the garlic and chorizo and cook for 2 minutes, stirring often, until the garlic is fragrant and the chorizo releases some of its red oil. Do not let the garlic darken, or it can taste bitter.
2 cloves (8 g) garlic, finely chopped80 g chorizo, sliced into ნახევון moons
4
Stir in the tomato passata, sweet paprika, salt, and black pepper. Simmer for 5-6 minutes until the sauce thickens slightly; it should look spoonable, not watery, so the eggs stay in place.
250 g tomato passata2 g sweet paprika3 g salt1 g black pepper
5
Make 4 small wells in the sauce and crack in the eggs. Transfer the pan to the oven and bake for 6-8 minutes, until the whites are just set and the yolks are still a little runny, or longer if you prefer firmer eggs.
4 large eggs
6
Remove from the oven and rest for 2 minutes so the sauce settles. Sprinkle with chopped parsley and serve immediately, ideally with a green salad or simply on its own for a low-carb meal.
5 g parsley, chopped

Origin & History

Huevos a la Flamenca is a classic dish from Andalusia, especially associated with Seville. It is traditionally made by baking eggs over a lively mixture of tomato, peppers, and various garnishes such as chorizo, peas, or ham. The dish reflects the bright colors and robust flavors of southern Spanish home cooking.

spanish andalusian egg chorizo lowcarb baked beginner

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Steps

Preheat the oven to 220°C. Finely dice the onion and red pepper, chop the garlic, slice the chorizo, and chop the parsley. Using a hot oven helps the eggs set quickly without overcooking the tomato base.

80 g onion, finely diced100 g red bell pepper, diced2 cloves (8 g) garlic, finely chopped80 g chorizo, sliced into ნახევון moons5 g parsley, chopped

Heat the olive oil in a small ovenproof skillet or sauté pan over medium heat. Add the onion and red pepper and cook for 4-5 minutes, stirring, until softened but not browned; this builds sweetness for the sauce.

15 ml olive oil80 g onion, finely diced100 g red bell pepper, diced

Add the garlic and chorizo and cook for 2 minutes, stirring often, until the garlic is fragrant and the chorizo releases some of its red oil. Do not let the garlic darken, or it can taste bitter.

2 cloves (8 g) garlic, finely chopped80 g chorizo, sliced into ნახევון moons

Stir in the tomato passata, sweet paprika, salt, and black pepper. Simmer for 5-6 minutes until the sauce thickens slightly; it should look spoonable, not watery, so the eggs stay in place.

250 g tomato passata2 g sweet paprika3 g salt1 g black pepper

Make 4 small wells in the sauce and crack in the eggs. Transfer the pan to the oven and bake for 6-8 minutes, until the whites are just set and the yolks are still a little runny, or longer if you prefer firmer eggs.

4 large eggs

Remove from the oven and rest for 2 minutes so the sauce settles. Sprinkle with chopped parsley and serve immediately, ideally with a green salad or simply on its own for a low-carb meal.

5 g parsley, chopped

Origin & History