For my next All About Eggs! post I decided to do it on Hevos a la Flamenca. This is a very traditional Spanish dish that varies from region to region, but it usually consists of eggs that are baked in a rich tomato sauce along with cured meats, vegetables, and paprika.
This is a dish that has been on our brunch menu at The Harvest Vine since we started over two years ago. If we were to take this dish off the menu, I swear that our customers would cause riots and chaos in the Madison Valley. It is definitely one of the most popular dishes in our repertoire and it is the one dish I always recommend to our first time brunch customers. I feel that it is basically everything that our restaurant stands for all wrapped up and baked in a cazuela. Our Huevos a la Flamenca consists of a base of tomato frito (a fried-tomato sauce), a scoop of béchamel, slices of cured chorizo, thinly sliced jamon serrano, some sort of vegetable depending on whats in season, and two farm-fresh organic eggs. It is Spain in a dish! It has the perfect balance of flavor from the smokiness of the paprika in the chorizo, the saltiness from the cured ham, the brightness from the fried tomato sauce, the added richness from the béchamel, and the fresh flavors of whatever vegetables are in season. All of this combined with a perfectly baked egg with its still-runny yolk and then being soaked up by a slice of a freshly baked baguette, its easy to see why it has all the rave for our customers.
This is another prepartion of eggs I was new too. This dish is actually quite easy to put together as all you do is assemble everything and then put it in the oven, but it is very easy to mess up. Within a minute, this dish can go from being perfectly cooked to horribly overcooked. There is a very small window of time that you must take out the baked eggs when the egg whites are still a little jiggly, but with carry over cooking, the eggs will be finish cooking through as you let it sit.
Huevos a la Flamenca
To assemble, put 3 oz of tomato frito sauce on the bottom of the cazuela. In the center, add a tablespoon of béchamel. In the 12 o clock position of the cazuela, add the broad beans. At the 9 o clock position add your slices of chorizo. In the rest of the open space, lay down your thinly sliced pieces of jamon serrano. I carefully position all of these ingredients because it creates a hole in the center that will help keep the egg yolks to stay in the center of the cazuela. If the egg yolks are both directly in the center, it will help cook the eggs more evenly.
When you have your Flamenca assembled, place on high heat until the tomato sauce starts to bubble. Crack two eggs into a bowl to make it easier to place eggs into the cazuela (plus it makes ensures that you don’t accidentally break the egg yolk if you were to crack the egg directly in). Using a spoon, create a little hole in the center of all the ingredients and then slide your eggs into the cazuela.
Place into a pan and then place in a hot oven and bake for about 10-15 minutes until the egg whites are pretty much cooked through but still jiggly. It may look a little undercooked as you pull it out, but all the residual heat from the tomato sauce will carry over cook the eggs to perfection.
Sprinkle with salt and chopped parsley then serve with couple slices of bread and then enjoy! There are two type of people who eat Huevos a la Flamenca in a certain way. Those who like to break the yolk and mix everything together and then those who like to individually fish out every ingredient. I prefer to pick out all of my ingredients because it’s like a eating a new dish with every bite!