Eggs Flamenco
Eggs Flamenco is a vibrant Spanish dish featuring a rich tomato sauce simmered with diced Spanish chorizo, onions, garlic, and pimentón. Individual ovenproof dishes are filled with this flavorful base, topped with eggs and aged Manchego cheese, then baked until the whites are set and yolks remain runny. Garnished with fresh chives, it's a hearty and flavorful meal, perfect for breakfast, brunch, or a light dinner.
Equipment
- 4 Ovenproof Dishes 6-inch wide, such as terra cotta cazuelas
- 1 Saucepan Medium-sized for simmering sauce
- 1 Chef's knife For chopping and dicing ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon For stirring and sweating ingredients
Ingredients
Main
- Extra-virgin olive oil
- 1 onion diced
- Kosher salt
- 2 garlic cloves smashed and chopped
- 1 cup 1/2-inch diced Spanish chorizo
- 1 teaspoon pimenton
- 1 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
- 8 eggs
- 1/2 cup finely grated aged manchego
- 2 tablespoons chopped chives
Instructions
- Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve.
- Eggselent!
Notes
1. Ingredient Quality: Opt for high-quality Spanish chorizo and authentic pimentón (smoked paprika) for the best flavor foundation. Spanish chorizo is typically cured, adding a distinct richness.2. Tomato Texture: The recipe suggests coarsely chopped or food-milled tomatoes. A food mill will yield a smoother sauce, while coarse chopping offers more rustic texture. Choose based on preference.3. Egg Doneness: The key to "Flamenco" eggs is runny yolks. Monitor baking time closely; eggs can go from perfectly set whites to hard yolks quickly. About 8 minutes is a guide, but oven temperatures vary.4. Serving Suggestion: This dish is excellent served with crusty bread to sop up the flavorful sauce and runny yolks. Fresh chives add a vibrant finish and aromatic lift.