Originating from the southern Spanish region of Andalusia, this dish is similar to Israeli Shakshuka and Italian eggs in purgatory with a variation of spices. Huevos a la Flamenca (Gypsy Eggs) are baked in a cazuela (terracotta dish) and even though it is not a breakfast recipe, has all the ingredients of a delicious breakfast or brunch, which makes it an all day dish and this is why I like it. The Spaniards, however serve it as a meal starter (first course) hence the fact that it is served in a small dish. Growing up in England, I knew this dish as Gypsy Eggs. I have no idea why they have this name and can’t find any information that explains it. Can any of my U.K. readers help out with this? Spanish Chorizo Different to Mexican chorizo, Spanish chorizo is more like a pork salami. Mexican chorizo which is also pork, but a softer texture and can be crumbled and cooked like ground beef. Serrano Ham Spanish Serrano ham is traditionally used in Huevos a la Flamenca but not everyone can find it, Italian prosciutto is a perfect substitute. It is usually incorporated into the dish, but I like to bake the slices of ham to make them crispy, then crumble it over the finished dish. More Breakfast/Brunch Ideas:
Baked Breakfast Potatoes with Eggs Ricotta Frittata Apple Pie Pecan Muffins
If you’ve made these Huevos a la Flamenca (Gypsy Eggs) or any other recipe leave a comment below.
