Baked eggs with ham in tomato sauce

Baked eggs with ham in tomato sauce

Huevos a la flamenca

Spanish Made Simple
4 as a tapa

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge – plenty of veggies, a bit of ham (bacon or chorizo) and eggs. Just a few staples thrown together.


Quantity Ingredient
300g peas
300g asparagus
or 1 red or green pepper, chopped
50ml olive oil
2 garlic cloves, thinly sliced
1 medium onion, finely chopped
4 slices serrano ham
or 1 chorizo sausage, chopped
1 x 400g tin tomatoes
A pinch sugar
1/2 teaspoon sweet pimenton, (sweet smoked paprika)
1/2 teaspoon finely chopped fresh parsley, Plus a little extra to garnish
4 eggs, (or 8 if you are really hungry)
freshly ground black pepper
bread, to serve
1/2 tsp hot pimenton, (hot smoked paprika)


  1. Preheat the oven to 180°C.
  2. Prepare a saucepan with boiling water and add the peas, asparagus and a pinch of salt. Boil for 2 minutes, then drain and rinse with cold water to stop the vegetables from cooking. Set aside.
  3. Put the olive oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about 5 minutes and then add the asparagus and peas. Cook for a further 5 minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t over season at this point as the ham or chorizo will release more salt when baking). Cook it for 10 minutes over a low heat. Add the parsley.
  4. Pour into a medium ovenproof dish or 4 individual dishes, crack the eggs over the top and season. Bake for 7–8 minutes or until the egg is cooked to your liking. Garnish with a little finely chopped fresh parsley and serve with good bread.


  • Duck eggs work really well in this dish; they have that extra bit of flavour and, as we know, size does matter.
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