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Flamenco Eggs (Huevos flamencos)- 7/21/12

The color of this dish is vibrant, enticing and spectacular! Flamenco Eggs (Huevos Flamenco) is an old and very traditional Spanish dish, with many versions, depending on the area.  This version is made with red bell peppers, tomatoes, chorizo, corn, onion, garlic, parsley, topped with an egg and then baked in individual ramekin.  Flamenco Eggs are incredibly easy to cook and you can serve them for breakfast, as a light lunch or even as an appetizer for a dinner course.  Make sure to serve the Flamengo eggs  with lots of toasted crusty bread to soak up the runny eggs,  bell peppers, tomatoes, corn stew like mixture.  Simply EGG -CELLENT!


This dish can be prepared in a flash and it is bursting with flavors from the bell peppers, tomatoes, chorizo, and corn!

You can be creative and add mushrooms or any kind of vegetable but make sure to keep the 2 main vegetables: red bell peppers and tomatoes.

Don't over bake the egg because you want them to be runny and the yolk should be oozing out once a spoon is inserted.

Close look at the dish.


Preparation work..

1 onion chopped

2 garlic gloves finely chopped

2 small red bell peppers

1 can whole tomatoes

1 teaspoon chopped fresh parsley

1 fresh corn (steamed) or 1/2 cup canned corn

6 eggs

Salt and pepper to taste

4 chorizo sausages

Chopped the onion, garlic and red bell peppers.

Heat a skillet with a bit of oil.  Add the onion and garlic and cook on low heat, stir occasionally for about 5 minutes or until softened.

Add the red bell peppers and cook for about 5 to 6 minutes until soften.

Stir in the tomatoes.  Season to taste with salt and pepper.

Cut the chorizo into slices.

Add the chorizo and cook for another 5 to 8 minutes in low heat and pour the mixture into a large bowl

Cut the corn and add them to the mixture.  Set aside. 

Preheat oven at 350%.  Spread the mixture evenly into 8 small ovenproof dishes.  Break an egg in the center of the dish.

Bake for a15 to 20 minutes or until the egg is set.  Serve hot!


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