Flamenco-Style Baked Eggs Andalusia

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Huevos a la Flamenca is a classic Andalusian dish of eggs baked in small clay cazuelas over a savory tomato-pepper base studded with Spanish ham, chorizo, peas, and artichokes. The name nods to the lively flamenco culture of southern Spain, and the dish captures the region’s love of bold flavors, smoky paprika, and saffron-tinged stews. It comes together quickly and is traditionally served straight from the oven in its sizzling clay dish.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 9 gSugar
• 22 gProtein
• 780 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 68 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tomato-pepper base

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 red bell pepper, cut into short thin strips
• 1 green bell pepper, cut into short thin strips
• 2 cups crushed ripe tomatoes (fresh or canned)
• 1 tsp sweet smoked Spanish paprika (pimentón dulce)
• 1 pinch saffron threads, bloomed in 2 tbsp warm water

For the cazuelas

• 2 oz Spanish jamón serrano, diced
• 2 oz dry-cured Spanish chorizo, thinly sliced
• 1 cup frozen peas, thawed
• 1 cup canned artichoke hearts, drained and quartered
• 4 large eggs, cold
• Flaky sea salt and freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley, to finish

Directions

1. Preheat the oven to 400°F (200°C). Set four small clay cazuelas or oven-safe skillets on a sturdy baking sheet to make handling easier.
2. Heat the olive oil in a wide skillet over medium heat. Add the onion and a pinch of salt and cook for 5 minutes until softened and translucent, then stir in the garlic and cook 30 seconds more.
3. Add the red and green pepper strips and cook for 6–8 minutes, stirring occasionally, until they are tender and lightly caramelized at the edges.
4. Stir in the crushed tomatoes, smoked paprika, and the bloomed saffron with its water. Simmer for 8–10 minutes, until the sauce thickens enough to mound on a spoon. Season with salt and pepper to taste.
5. Divide the sauce evenly among the four cazuelas. Top each with the diced jamón, sliced chorizo, peas, and quartered artichoke hearts, nestling them into the sauce.
6. Make a small well in the center of each cazuela and crack one egg into it. Season the egg whites lightly with salt and pepper, being careful not to break the yolks.
7. Bake on the sheet for 8–10 minutes, until the egg whites are just set but the yolks remain glossy and runny. Start checking at 7 minutes to avoid overcooking.
8. Let the cazuelas rest for 2 minutes out of the oven (the yolks will continue to set gently), scatter parsley over the top, and serve immediately with crusty bread.

Cook’s Notes

• Individual 5-inch clay cazuelas give the most authentic result, but small cast-iron skillets or a single 10-inch baking dish also work—just adjust the baking time for the larger pan.
• If jamón serrano is hard to find, substitute prosciutto or thick-cut Spanish-style dry-cured ham; avoid smoked ham, which will overpower the dish.
• For a slightly thicker sauce that holds the egg in place, let the tomato base reduce a few extra minutes before portioning it into the cazuelas.
• Runny yolks are traditional—pull the dish from the oven the moment the whites are opaque. Carry-over heat will finish them on the way to the table.
• Serve with toasted rustic bread or a simple green salad dressed with sherry vinegar to cut through the richness.

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