World Flavors Cookbook

Huevos a la Flamenca

Seville's festive baked egg dish — eggs nestled in tomato sofrito with chorizo, jamón, and vegetables, baked in individual cazuelas.

Cuisine: Spain

Ingredients

• 8 eggs
• 400g tomato sauce (sofrito)
• 100g chorizo, sliced
• 50g jamón serrano, diced
• 100g green peas
• 2 roasted red peppers, sliced
• Olive oil, salt

Instructions

1. Heat tomato sauce in individual earthenware cazuelas.
2. Add chorizo, jamón, peas, and peppers.
3. Make wells in the sauce with a spoon. Crack 2 eggs into each.
4. Bake at 180C for 10-12 minutes until whites are set.
5. Serve immediately in the cazuelas.