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Eggs with Chorizo, Asparagus and Tomatoes (Huevos a la Flamenca)

Eggs with Chorizo, Asparagus and Tomatoes (Huevos a la Flamenca)

By Calvin CoxApril 22, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 4

    ounces Spanish chorizo, halved lengthwise, then thinly sliced crosswise

  • 1

    small yellow onion, finely chopped

  • 2

    medium garlic cloves, finely chopped

  • ½

    teaspoon hot smoked paprika or ½ teaspoon smoked paprika plus ¼ teaspoon cayenne pepper

  • 14 ½

    ounce can crushed tomatoes

  • Kosher salt and ground black pepper

  • 1

    pound asparagus, trimmed and sliced about ¼ inch thick on the diagonal

  • 6

    large eggs

  • 2

    tablespoons chopped fresh flat-leaf parsley

Step 1

In 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.

Step 2

Stir in the asparagus, cover and cook, stirring occasionally, until just shy of tender-crisp, about 3 minutes. Taste and season with salt and pepper.

Step 3

Reduce to medium-low and use the back of a large spoon to create 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with parsley.

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