Spanish cuisine · Breakfast & Eggs

Huevos a la Flamenca

Eggs baked over a tomato and vegetable sauce – Seville's most colourful pan.

Ingredients · for 4 servings

• 4 eggs
• 400 g passata
• 1 red pepper
• 1 onion
• 200 g peas
• 200 g green beans
• 2 garlic cloves
• 1 tsp paprika powder
• Olive oil
• Salt

Instructions

1. Sweat the onion, pepper and garlic in olive oil.
2. Add the tomatoes and paprika and reduce for 15 minutes.
3. Stir in the peas and beans and cook for another 10 minutes.
4. Fill into ovenproof dishes and crack an egg into each.
5. Bake at 200 °C for 10 minutes until the white is set and the yolk still runny.