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Huevos a la Flamenca

Serves 4 to 6 Entree vegetarian

Huevos a la Flamenca

Huevos a la Flamenca is a staple of everyday Sevillian cooking, a dish so ingrained in local kitchens that recipes are seldom needed. It appears at the table with unassuming regularity, a comforting presence in homes where the rhythm of cooking aligns with the seasons and the availability of fresh produce. This version honors that tradition, keeping seasoning straightforward and servings ample, just as a Spanish family cook would.

The dish unfolds in layers of flavor, with the natural sweetness of tomato sofrito embracing the tender vegetables and eggs. The piquillo peppers add a gentle smokiness, while sweet pimentón offers warmth without overpowering. The texture is a satisfying mix of creamy yolks and vibrant greens, all brought together by the richness of olive oil, inviting you to savor each bite.

Ingredients

  • 6eggs
  • 300 mltomato sofrito
  • 150 gcooked green peas
  • 150 ggreen beans — cut into short lengths
  • 2piquillo peppers — cut into strips
  • 1onion — finely chopped
  • 2 clovesgarlic — minced
  • 5 tbspextra virgin olive oil
  • 1 tspsweet pimentón
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing all your ingredients. Dice the onion finely and mince the garlic cloves. Slice the piquillo peppers into thin strips. Trim the green beans and cut them into 2 cm pieces. Crack the eggs into a bowl, being careful not to break the yolks, and season them lightly with fine sea salt and black pepper.
  2. In a large, heavy-bottomed skillet, heat 5 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and minced garlic to the pan. Cook gently, stirring occasionally, until the onion becomes translucent and the garlic releases its aroma, about 5-7 minutes. The onions should be soft and sweet, not browned.
  3. Add the green beans to the skillet and cook for another 5 minutes, stirring occasionally, until they are bright green and just tender. Then, stir in the tomato sofrito and sweet pimentón. Allow the mixture to simmer gently, letting the flavors meld together, until the sofrito thickens slightly and coats the vegetables.
  4. Stir in the cooked green peas and piquillo pepper strips. Cook for an additional 2-3 minutes, allowing the peas to warm through and the peppers to soften slightly. Taste the mixture and adjust the seasoning with fine sea salt and black pepper to your preference.
  5. Create six small wells in the vegetable mixture using the back of a spoon. Carefully pour an egg into each well, ensuring the yolks remain intact. Cover the skillet with a lid and reduce the heat to low. Allow the eggs to cook gently until the whites are set but the yolks remain runny, which should take about 5-8 minutes.
  6. Once the eggs are cooked to your liking, remove the skillet from the heat. The whites should be opaque and firm, while the yolks should still jiggle slightly when the pan is shaken gently. Serve the Huevos a la Flamenca immediately, bringing it to the table warm with crusty bread on the side for dipping.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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