Quick Weeknights · Spanish
Huevos a la Flamenca
Eggs cooked directly in a skillet over a rich, robust foundation of tomato and chorizo. A truly bright Andalusian meal.
Why This Works
The rendered chorizo fat acts as the foundation, infusing the tomato sauce with smoky, paprika-heavy flavor that permeates the entire dish.
The Upgrade
Add a pinch of smoked pimentón (paprika) for an extra layer of depth.
Chef's Secret
Michelin TechniqueDon't rush the simmering of the tomatoes; reducing them properly concentrates the sugars and creates a balanced foundation for the eggs.
Ingredients
Total time including resting: 35 min
Directions
Sauté diced chorizo in a 10-inch skillet over medium heat until it releases its vibrant red oil, about 4 minutes.
4 minAdd onions and peppers, cooking until softened and sweet, about 6 minutes.
6 minStir in garlic and cook for 1 minute until fragrant.
1 minPour in crushed tomatoes and simmer on low for 10 minutes, allowing the sauce to thicken until it coats the back of a spoon.
10 minStir in peas, then create four small wells in the sauce. Carefully crack an egg into each well.
Cover the skillet and cook for 5-7 minutes over low heat until whites are set but yolks remain runny.
6 minWine Pairing
Tempranillo
Red Wine
The BottleMarqués de Riscal Reserva
The earthy, rustic qualities of a Rioja Reserva harmonize beautifully with the smokiness of chorizo. Its medium tannins are soft enough to work with eggs while providing enough structure for the tomato base.
Nutrition per Serving
410
calories
22g
protein
18g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Baguette
Slice a fresh baguette to mop up the robust tomato and chorizo foundation of the eggs.
Ingredients
Directions
Preheat oven to 350°F (175°C).
Slice the baguette into 1-inch thick rounds.
Arrange baguette slices on a baking sheet.
Lightly brush each slice with olive oil.
Bake for 8-10 minutes, until golden brown and crisp.
Rub the cut side of the halved garlic clove over the warm baguette slices and sprinkle with sea salt.
Side Dish
Simple Arugula Salad
Dress arugula with olive oil and lemon for a peppery, light contrast to the rich, heavy skillet meal.
Ingredients
Directions
Place the baby arugula in a large, chilled mixing bowl.
Whisk the olive oil, lemon juice, salt, and pepper together in a small ramekin to emulsify.
Drizzle the dressing over the arugula immediately before serving to maintain leaf crispness.
Toss gently with tongs until each leaf is lightly coated and glossy.
Transfer to a chilled serving platter.
Top with shaved parmesan and finish with a final turn of black pepper.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.
Decent flavor. Needed a bit more seasoning for my taste.