Recipes

Huevos a la Flamenca

Huevos a la Flamenca

Spanish Baked Eggs with Ham, Sausage, and Asparagus
Huevos a la Flamenca, one of the most popular egg dishes in Spain, originated in Seville, where Andalusian culinary creativity shines. This recipe is inspired by El Burladero, a lively and festive restaurant often frequented by bullfighters. It's a delightful dish that showcases the vibrant flavors of Spanish cuisine.
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Ingredients

MAKES 4 SERVINGS

  • 12 asparagus
  • 2 tablespoons of olive oil
  • 1 medium onion finely chopped (about 2/3 cup)
  • 1 garlic clove finely chopped
  • 6 fresh or canned plum tomatoes coarsely chopped (about 2 cups)
  • 1/2 cup of chicken broth or vegetable broth
  • 1/4 teaspoon of ground paprika
  • Salt and freshly ground black pepper to taste
  • 1/4 pound of Serrano ham or prosciutto cut into 1/4-inch cubes
  • 1/4 pound of chorizo sausage 2 links, cut into 1/4-inch slices
  • 8 large eggs
  • 6 tablespoons of cooked or thawed frozen peas
  • 2 pimientos cut into thin strips
  • 2 tablespoons of finely chopped fresh flat-leaf parsley

Instructions

  • Place the asparagus in a medium skillet with enough water to cover, add salt, and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 5 to 10 minutes, or until the asparagus is crisp-tender.
  • Set the asparagus aside.
  • Preheat the oven to 450°F.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the chopped onion and garlic and cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
  • Add the chopped tomatoes, broth, paprika, salt, and pepper.
  • Cover and cook for 10 minutes, or until the sauce thickens.
  • In another medium skillet over medium heat, cook the ham and chorizo, stirring, until they are cooked through, about 5 minutes.
  • Pour the tomato sauce into 4 individual earthenware ramekins.
  • Break 2 eggs into each dish.
  • Arrange the ham-chorizo mixture, the asparagus, peas, and pimientos attractively around the eggs.
  • Season everything with salt and pepper and sprinkle the entire dish with the chopped parsley.
  • Bake until the egg whites are set but the yolks are still soft, which should take about 5 to 6 minutes.

Notes & Wine Advice

Serve these delicious baked eggs with ham, sausage, and asparagus hot, and savor the flavors of Spain!
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Course; Eggs / Tapas / Vegetables
Cuisine; European / Spain

Extremaduran-Style Migas with Peppers, Chorizo, and Fried Eggs

Extremaduran-Style Migas with Peppers, Chorizo, and Fried Eggs

This sensational recipe for migas with peppers and chorizo is a creation by Brother Juan Barrera, the talented cook in charge of the Guadalupe monastery’s kitchen. Paired with Spanish fried eggs, these crispy bread bits make for a delightful meal. As with all migas, using day-old bread is essential for the best results.
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Equipment

  • medium skillet
  • Wooden spoon
  • 9-inch skillet

Ingredients

MAKES 2 SERVINGS:

  • 1 tablespoon of olive oil
  • 1/4 cup of cored seeded, and finely chopped green frying peppers (padróns)
  • 1/2 cup of small cubes 1/4 inch of fresh or cured slab bacon or pancetta
  • 3 tablespoons of small pieces 1/4 inch of sweet chorizo sausage
  • 2 garlic cloves lightly smashed
  • 4 cups of 1/2-inch cubes of crustless day-old country loaf bread
  • 1/4 teaspoon of salt
  • 1/4 cup of water
  • 4 large eggs at room temperature

Instructions

  • Heat the olive oil in a medium skillet over low heat.
  • Add the chopped peppers and cook, stirring, until they become softened, which should take about 10 minutes.
  • Increase the heat to medium, add the bacon and chorizo, and cook, stirring, until the pork loses its color and the fat from the meats has rendered.
  • Transfer the cooked meat to a small bowl and set it aside.
  • Add the garlic to the skillet (adding a little more oil if the skillet seems dry), and cook over medium heat, pressing with the back of a wooden spoon, until the garlic is lightly browned on both sides.
  • Discard the garlic.
  • Add the bread cubes to the skillet and stir to coat them with the oil.
  • Dissolve the salt in the water and sprinkle it over the bread.
  • Reduce the heat to medium-low and cook, stirring frequently, until the bread becomes crispy, about 10 minutes more.
  • Stir in the reserved meat and cook until the bread is crisp and golden.
  • Remove the skillet from the heat, cover it, and keep the mixture warm while preparing the eggs.
  • Heat about 1/4 inch of oil in a 9-inch skillet over medium-high heat until it starts smoking.
  • Break one egg into a cup, then slide it into the hot oil.
  • Work very quickly by folding in the edges of the egg white with a wooden spoon.
  • Use a large metal spoon to pour hot oil over the egg, causing it to puff up and become crisp around the edges.
  • This entire process must be done in a matter of seconds to ensure the yolk remains soft.
  • Remove the fried egg with a metal slotted spatula, briefly rest it on paper towels to drain, and then slide it onto one side of a dinner plate.
  • Repeat this process for the remaining eggs, placing two on each plate.
  • Reheat the bread and meat mixture and pile it in the center of the plate.

Notes & Wine Advice

Serve the dish hot.
Enjoy this exquisite Extremaduran-style migas with peppers, chorizo, and fried eggs, a culinary masterpiece!
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Course; Eggs / Pork / Tapas
Cuisine; European / Spain

Andalusian-Style Migas with Peppers, Grapes, and Fried Eggs

Andalusian-Style Migas with Peppers, Grapes, and Fried Eggs

In this delicious Andalusian recipe, migas, or crispy bread bits, are combined with fried eggs and sautéed peppers, with a touch of sweetness from grapes. This comforting Spanish dish is sure to delight your taste buds.
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Ingredients

MAKES 4 SERVINGS:

  • 8 cups of 1/2-inch pieces of crustless day-old country loaf bread
  • 1/4 teaspoon of kosher or sea salt
  • 1/2 cup of water
  • 3 tablespoons of olive oil
  • 1/4 cup of small cubes 1/4 inch of fresh or cured slab bacon or pancetta
  • 6 ounces of sweet chorizo sausage 3 links, thinly sliced or cut into 1/4-inch pieces
  • 1/4 pound of Serrano ham or prosciutto cut into 1/4-inch cubes
  • 6 garlic cloves finely chopped
  • 2 tablespoons of finely chopped onion
  • 1 1/2 pounds of small green frying peppers padróns
  • 2 teaspoons of ground sweet paprika Spanish smoked
  • 2 garlic cloves lightly smashed
  • Kosher or sea salt to taste
  • 8 large eggs at room temperature
  • 24 peeled seedless green grapes

Instructions

  • Place the bread in a large bowl.
  • Dissolve 1/4 teaspoon of salt in the 1/2 cup of water and pour it over the bread.
  • Gradually work the salted water into the bread with your hands, ensuring even dampening.
  • Set aside.
  • Heat 1 tablespoon of the olive oil in a large skillet over low heat.
  • Add the bacon and cook, stirring, until it turns translucent and the fat is rendered.
  • Add the chorizo, ham, chopped garlic, and onion, and cook, stirring, until the onion becomes wilted, transparent, and the meats are slightly crisped.
  • Add the peppers, paprika, and smashed garlic, and cook, turning the peppers occasionally, until they reach your desired level of tenderness.
  • Add the dampened bread, stir to combine, and cook until it turns crisp.
  • Season with salt.
  • Fry the eggs following the instructions for Fried Eggs, Spanish Style.
  • Scatter the grapes over the crispy bread and serve hot, with the sautéed peppers and fried eggs on the side.

Notes & Wine Advice

Enjoy this Andalusian-style migas with peppers, grapes, and fried eggs, a delightful blend of flavors and textures!
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Course; Eggs / Fruit / Tapas
Cuisine; European / Spain

Spanish Puffed Eggs in a Nest

Spanish Puffed Eggs in a Nest

This delightful and elegant dish is inspired by the culinary talents of Clara Orozco, the creator of many inventive Spanish recipes. To prepare these unique puffed eggs, you’ll hollow out bread rolls, fill them with tomato sauce and egg yolks, and then top them with whipped egg whites that puff up beautifully during cooking, creating a presentation reminiscent of eggs in a nest.
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Equipment

  • Small saucepan
  • medium skillet
  • medium bowl

Ingredients

MAKES 6 SERVINGS

Instructions

  • In a small saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and cook, stirring, until it becomes wilted and translucent, which should take about 5 minutes.
  • Add the bacon and continue cooking until the bacon turns transparent.
  • Stir in the tomato paste, water, salt, and pepper.
  • Reduce the heat to low and simmer for 20 minutes, adding more water if needed.
  • The sauce should have the consistency of a thick spaghetti sauce.
  • Allow it to cool.
  • While the sauce is cooling, cut out a 1 1/2-inch diameter circle from the top center of each roll.
  • Through that opening, hollow out the rolls using a small spoon (an espresso spoon works best) until only a 1/4-inch thickness remains on the bottom and 1/2 inch on the sides.
  • Be careful not to pierce the rolls all the way through.
  • Spoon 3 tablespoons of the tomato sauce into each roll.
  • Separate the eggs, placing the egg whites in a medium bowl and one yolk into each roll.
  • The yolks should remain intact, but if they break, it’s not a problem.
  • In a medium bowl, beat the egg whites with an electric hand mixer until stiff peaks form.
  • Using a large spoon, cover each roll with the beaten egg whites, forming a smooth dome about 2 inches high in the center.
  • There may be some leftover egg white, depending on the egg size.
  • You can refrigerate or discard the excess.
  • In a medium skillet, heat about 1/2 inch of salad oil over high heat until it reaches the smoking point, then reduce the heat to medium-high.
  • Place one of the rolls on a slotted pancake turner, holding it over the oil but not immersing it in the oil.
  • Use a large spoon to pour the hot oil over the top of the roll, allowing the excess to run down into the pan.
  • Repeat this process until the egg whites are puffed and golden, and the roll is crisp, which should take about 1 minute.
  • Carefully slide the roll onto a paper towel to drain and then place it on a warm platter.
  • Repeat the process for each roll.

Notes & Wine Advice

Serve immediately because the egg whites deflate quickly. You can reserve and reuse the oil for another use.
Enjoy your Spanish Puffed Eggs in a Nest, a visually stunning and delicious dish that’s sure to impress!
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Course; Eggs / Tapas
Cuisine; European / Spain

Paprika-Marinated Ground Pork with Fried Eggs

Paprika-Marinated Ground Pork with Fried Eggs

This hearty recipe hails from Mesón Alberto in the historic walled city of Lugo, following the typical Galician style of marinating pork in paprika-seasoned broth. The marinated ground pork is sautéed and served with boiled new potatoes, a regional specialty in Galicia.
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Equipment

  • medium bowl
  • medium saucepan
  • slotted spoon

Ingredients

MAKES 4 SERVINGS / PREPARE 8 TO 12 HOURS IN ADVANCE

  • 1 pound of lean ground pork
  • 4 teaspoons of ground sweet paprika Spanish smoked
  • 1/2 teaspoon of ground hot paprika Spanish smoked
  • 1/2 teaspoon of salt
  • 8 large garlic cloves finely chopped
  • 1/4 cup of chicken broth vegetable broth, or water
  • 4 medium or 8 small 2-inch new potatoes
  • 1 tablespoon of olive oil
  • 4 or 8 large eggs at room temperature

Instructions

  • In a medium bowl, combine the ground pork, sweet paprika, hot paprika, salt, chopped garlic, and broth.
  • Cover the bowl and refrigerate the mixture overnight to allow the flavors to meld.
  • Place the new potatoes in a medium saucepan, covering them with cold water and adding a pinch of salt.
  • Cover the saucepan and bring the water to a simmer over low heat.
  • Cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
  • Drain and allow them to cool slightly.
  • Peel the potatoes and set them aside.
  • While the potatoes are cooling, heat the olive oil in a medium skillet over medium heat.
  • Add the marinated pork mixture and cook, breaking up the meat as it cooks, until it’s lightly browned.
  • Use a slotted spoon to transfer the cooked pork to individual serving plates.
  • Fry the eggs as instructed in the "Fried Eggs, Spanish Style" recipe.
  • Arrange the boiled new potatoes around the cooked pork on each plate, and then place the fried eggs over the pork.

Notes & Wine Advice

Serve the dish hot.
Enjoy this flavorful and hearty Spanish-inspired meal of Paprika-Marinated Ground Pork with Fried Eggs!
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Course; Eggs / Pork / Tapas
Cuisine; European / Spain

Spanish-style Scrambled Eggs with Bacon and Chorizo

Spanish-style Scrambled Eggs with Bacon and Chorizo

This delicious dish, known as Duelos y Quebrantos, combines eggs, bacon, and chorizo, reflecting the simple yet hearty meals that were common in Castilla during the 16th and 17th centuries. It was even mentioned in the first paragraph of the literary masterpiece "Don Quijote de la Mancha." This recipe brings those classic flavors to your plate.
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Equipment

  • medium skillet
  • medium bowl

Ingredients

  • MAKES 1 SERVING

1 tablespoon of olive oil

  • 1/4 cup of small cubes 1/4 inch of slab bacon (about 2 ounces)
  • 2 tablespoons of small pieces 1/4 inch of chorizo sausage
  • 2 large eggs

Instructions

  • Heat the olive oil in a medium skillet over low heat.
  • Add the bacon and cook, stirring, until it becomes browned and crisp.
  • Then, add the chorizo and continue cooking, stirring, for about 1 more minute.
  • Using a slotted spoon, transfer the bacon and chorizo to a small bowl, reserving 1 tablespoon of the oil in the skillet.
  • In a medium bowl, lightly beat the eggs with a fork.
  • Stir in the cooked bacon and chorizo.
  • Reheat the skillet over low heat and use a spatula to loosen any bits of meat stuck to the bottom.
  • Increase the heat to high, pour in the egg mixture, and cook, stirring constantly, until the eggs are set but still moist.

Notes & Wine Advice

Serve the Spanish-style scrambled eggs hot.
Enjoy this classic Spanish dish that’s both flavorful and comforting!
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Course; Bacon / Eggs / Tapas
Cuisine; European / Spain

Spanish-Style Baked Eggs with Sausage and Tomato

Spanish-Style Baked Eggs with Sausage and Tomato

This delightful recipe draws inspiration from Spain and features baked eggs with sliced tomatoes and sausage. It’s a hearty dish that’s suitable for lunch or dinner. If you can’t find Spanish black sausage (morcilla), you can easily substitute it with breakfast sausage or sweet Italian sausage.
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Ingredients

MAKES 1 SERVING

Instructions

  • Preheat the oven to 450°F.
  • Season the tomato slices with salt, pepper, and crushed garlic, then sprinkle them with the chopped parsley.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the tomato slices and cook, turning them once, until they soften and release their juices, which should take about 1 minute per side.
  • Transfer the tomato slices to a shallow ovenproof casserole dish or Dutch oven, arranging them in a single layer.
  • Deglaze the skillet by adding 1 tablespoon of water, stirring, and scraping up any flavorful bits from the bottom.
  • Pour this liquid over the tomatoes.
  • Wipe out the skillet, grease it lightly, and heat it over medium heat.
  • Add the sausage slices and cook, turning them once, until they’re lightly browned on both sides.
  • Break the egg(s) into the center of the casserole dish.
  • Place the sausage slices around the edges of the dish and sprinkle the entire dish with grated Parmesan cheese.
  • Transfer the casserole dish to the preheated oven and bake until the egg whites are set, but the yolks are still soft, which should take about 6 minutes.
  • If you’re using an earthenware dish, serve the baked eggs with sausage and tomato directly in the dish.
  • Otherwise, transfer it to an individual serving plate.

Notes & Wine Advice

Enjoy your Spanish-style baked eggs with sausage and tomato, a flavorful and satisfying dish!
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Course; Eggs / Pork / Tapas
Cuisine; European / Spain

Soft-Set Shrimp and Spinach Scrambled Eggs

Soft-Set Shrimp and Spinach Scrambled Eggs

This delightful recipe draws inspiration from Casa Lucio, a renowned restaurant in Old Madrid, frequented by Spanish society’s elite for years. Casa Lucio’s signature dish features softly set scrambled eggs with shrimp and spinach, a combination that exudes elegance and flavor.
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Equipment

  • Small bowl
  • small skillet

Ingredients

MAKES 1 SERVING

  • 4 medium shrimp peeled, deveined, and cut into 3 pieces each
  • Kosher or sea salt
  • 2 teaspoons of olive oil
  • 1/4 cup of fresh spinach leaves torn and blanched (equivalent to about 2 cups uncooked), well-drained
  • 2 large eggs

Instructions

  • In a small bowl, place the shrimp and season them with a pinch of salt.
  • Let them sit for about 15 minutes to absorb the seasoning.
  • Heat the olive oil in a small skillet over medium-high heat.
  • Add the seasoned shrimp to the skillet and cook them quickly; it should take less than a minute for the shrimp to begin turning opaque.
  • Stir in the blanched spinach.
  • Break the eggs directly into the skillet and stir rapidly.
  • Remove the skillet from the heat almost immediately to maintain a soft and tender texture.
  • Season with a pinch of salt and continue stirring until the eggs are no longer liquid and just start to set.
  • At this point, the shrimp should have turned pink.
  • Transfer the softly set scrambled eggs with shrimp and spinach immediately to a plate to prevent further cooking.

Notes & Wine Advice

Serve the dish while it’s hot and enjoy!
This revamped recipe creates a luxurious and quick-to-make scrambled eggs dish that captures the essence of Casa Lucio’s culinary excellence
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Course; Eggs / Fish / Tapas
Cuisine; European / Spain

Crispy Mediterranean Bread Bites

Crispy Mediterranean Bread Bites

Migas, these delightful crispy bread bites, draw inspiration from the Mediterranean region and make a perfect accompaniment to fried eggs. Whether you choose a rustic baguette or a country-style loaf, ensure the bread is at least 1 or 2 days old for optimal crispiness. While fried eggs and bread are delicious on their own, consider enhancing the dish with the addition of bacon, ham, or even chorizo for a burst of flavor.
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Ingredients

PREPARE 8 TO 12 HOURS IN ADVANCE / Makes 4 Servings

Instructions

  • Begin by removing the crust from the loaf of bread, discarding it, and then tearing the bread into crouton-sized pieces by hand.
  • Alternatively, you can cut it into cubes if you prefer.
  • Place the bread pieces on a tray and dampen them by wetting your hand and shaking it over the bread.
  • Repeat this process several times.
  • Wrap the bread in a towel or foil and let it sit overnight.
  • This allows the bread to absorb moisture, ensuring tenderness when fried.
  • In a medium skillet over low heat, cook the bacon cubes until they turn translucent and release their fat.
  • Use a slotted spoon to transfer the bacon to a paper towel to drain, and set it aside.
  • Add 2 tablespoons of olive oil and the whole garlic clove to the skillet.
  • Increase the heat to medium and cook, stirring, until the garlic becomes well-browned, approximately 4 minutes.
  • Remove and discard the garlic.
  • Add the moistened bread to the skillet and stir to coat it with the oil.
  • Season with salt, black pepper, cumin, and paprika.
  • Reduce the heat to low and continue cooking, stirring occasionally, until the bread turns crispy, but not browned, about 30 minutes.
  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chopped garlic and onion, and sauté until the onion becomes translucent, about 3 minutes.
  • Stir in the ham and the reserved bacon, cooking for an additional 1 minute.
  • Add the crispy bread and stir to combine.
  • If you prefer a slightly softer texture, you can drizzle 1 tablespoon of oil or a little water over the dish at this point.
  • Serve the crispy Mediterranean bread bites while they’re hot.

Notes & Wine Advice

Enjoy your revamped Crispy Mediterranean Bread Bites!
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Course; Bread / Tapas
Cuisine; European / Spain

Huevos Fritos a la Española

Huevos Fritos a la Española

Spanish-Style Fried Eggs
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Ingredients

Yield: 1 serving

  • Olive oil or a mixture of olive and salad oils for frying
  • 2 large eggs or any desired number, at room temperature
  • Kosher or sea salt

Instructions

  • In a medium skillet, heat at least 1/2 inch of oil over high heat until it reaches the smoking point.
  • Carefully crack no more than 2 eggs at a time into the hot oil.
  • Working quickly, use a large spoon to fold the edges of the egg white, which will have spread, up over the yolks, forming a circle.
  • Spread the hot oil over the eggs until they become crunchy around the edges, and the yolks have set.
  • This process typically takes about a minute.
  • Using a slotted spatula, carefully transfer the fried eggs to a plate lined with paper towels to allow them to drain slightly.
  • Repeat the process for as many eggs as desired.
  • Season the eggs with a sprinkle of salt and serve immediately while they are hot.
  • Enjoy your Spanish-style fried eggs, “Huevos Fritos a la Española,” with their delightful, crispy edges and perfectly set yolks.

Notes & Wine Advice

To achieve an authentic Spanish-style fried egg, it’s essential to use sizzling-hot olive oil. Using butter will result in a rubbery texture, which is not acceptable to a Spaniard. The key is to crack the egg into hot oil, creating a light and crunchy result. Spaniards often describe the golden edges of these fried eggs as “vestidos de torero,” meaning “dressed like a bullfighter.” This dish is typically enjoyed for lunch or dinner, often served with fried potatoes, such as Poor Man’s Potatoes.
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Course; Eggs / Tapas
Cuisine; European / Spain