Huevos a la Flamenca



  • 1 Egg
  • 227 G Tin Chopped Tomatoes (tomate titurado)
  • 145 G Peas
  • 1 Potato
  • 65 g Chorizo Chunks
  • 1/2 Onion
  • 2 Garlic Cloves
  • Olive Oil


1. Dice the potatoes into smaller pieces and fry in oil until soft.

2. As the potatoes are frying, chop the onions and garlic into small pieces. Fry a separate pan, until soft and add in the chopped tomatoes; cook together until simmering (taste the tomato sauce, if it’s too sharp add a teaspoon of sugar.) Add in the peas and chorizo.

3. Once the chips are all ready, mix together with the tomato sauce and other ingredients.

4. Pour everything into a terracotta bowl.

5. Crack 1 egg in the centre of the dish and place in the oven at 180°C until the egg is cooked.

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