New Year is a perfect day for a brunch. Whatever day of the week it falls on, it always feels like a very lazy Sunday. And it’s a day when you can probably do with a hearty breakfast after the New Year’s Eve celebrations, whilst at the same time, there’s always that New Year resolution of healthy diet…

Here’s the solution: Vegetarian Spanish flamenco eggs (huevos a la flamenca). Full of vegetables with a good dose of protein from the eggs. A combination of colours and textures coming together in one dish. This breakfast will certainly keep you going.

You can cook the flamenco eggs in individual ramekins or casseroles or in one large one to share.


Serves 2

2 tbsp olive oil
1 onion, finely chopped
2 colourful bell peppers, finely chopped
1 garlic clove, crushed
2 large tomatoes, grated on a cheese grater
1 cup of frozen petit pois, defrosted and drained
2 eggs
2 tbsp of chopped fresh parsley
1 tsp paprika
Salt and freshly ground black pepper


Preheat the oven to 220 C / gas mark 7.

Start by preparing a ‘sofrito’: in a large frying pan, heat the olive oil and fry the onion and peppers for about 5-7 minutes until soft. Add the garlic and fry for another minute or two. Add the tomatoes and smoked paprika and fry on low heat for another 5-7 minutes. Season to taste with salt and pepper.

Place the sofrito in an ovenproof dish (or individual dishes) and add the peas.

Break the eggs into the centre of the dish.

Bake for about 10-12 minutes until the eggs are set but the yolks still runny.

Sprinkle with fresh parsley. Serve hot.

Bon appétit!
Lena x

Huevos a la flamenca – Vegetarian Spanish Flamenco Eggs
Huevos a la flamenca – Vegetarian Spanish Flamenco Eggs

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