Eggs a la Flamenca

Eggs a la Flamenca


  • 3 large tomatoes
  • 1 pepper
  • 2 onions
  • 2 or 3 cloves garlic
  • 2 bay leaves
  • 250 ml Olive oil
  • 1 large aubergine
  • 2 or 3 jalapeños
  • 1 courgette
  • 150g peas
  • 150g mushrooms
  • 1 egg
  • 1/2 tbs paprika
  • 2 potatoes
  • diced ham or chorizo
  • salt and pepper to taste


  1. First peel and cut the potatoes into strips and fry in 200ml oil until golden and crispy and then set aside.
  2. Then chop the remaining vegetables, except the jalapeños, and put them on a low heat in a saucepan until the vegetables are tender and the tomatoes have broken down into a sauce. Then add the paprika.
  3. In a bowl layer your crispy potatoes first, followed by your vegetables, diced ham or chorizo and then crack egg on top.
  4. Season with salt and pepper, garnish with jalapeños and the put in the oven until the egg is cooked.
  5. Serve immediately!
Right Menu Icon