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Eggs with Chorizo, Asparagus and Tomatoes (Huevos a la Flamenca)
To make traditional Spanish huevos a la flamenca, vegetables are simmered in tomato sauce, then the mixture is portioned among individual cazuelas, or shallow, round earthenware dishes. Eggs are cracked on top and the cazuelas are slipped into the oven for baking. For our family-style version of the dish, we use a 12-inch skillet to do the cooking start to finish on the stovetop. Spanish chorizo and smoked paprika give the dish an unmistakably Spanish flavor and aroma. Huevos a la flamenca is a perfect meal any time of the day. Be sure to offer plenty of warm, crusty bread on the side for dipping into the sauce.
4 to 6
Servings
Tip
Don’t cook the asparagus until fully tender-crisp before adding the eggs. They should be just shy of that point, as the eggs will require 5 to 7 minutes to cook, during which time the asparagus will reach ideal doneness. Don’t forget to taste and season the sauce before adding the eggs because once the eggs go into the pan, additional salt and pepper cannot be stirred in.
30 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil
-
4
ounces Spanish chorizo, halved lengthwise, then thinly sliced crosswise
Directions
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01In a 12-inch skillet over medium, cook the olive oil and chorizo, stirring often, until the chorizo is browned, about 4 minutes. Add the onion, increase to medium-high and cook, stirring occasionally, until the onion is softened and beginning to brown, 3 to 4 minutes. Add the garlic and paprika; cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and ¼ teaspoon each salt and pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
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October 29, 2022
A Hit
I feed two hungry teenagers nightly. Much to my surprise, they loved this meal. One chose to make it on his dinner night. Simple and quick. Delicious over potatoes.
July 11, 2022
Wow!
This recipe was fantastic. I made it for a light summer dinner, and it definitely fit the bill. One thing is that the tomatoes ended up rather thick, so you may want to add water or broth. Of note, I did use fire-roasted crushed tomatoes because those were the only crushed tomatoes I could find in a 14 oz size. I would use those again because it turned out so well.
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