eggs cropped

Eggs! Flamenco! Yes, it’s a stupid name! But don’t knock it ’til you’ve tried it!


After spending Monday night searching for the perfect egg coddler and re-visiting some heroin-laced shirred eggs, I had eggs on the brain. Somewhere in the recesses of my skull I also recalled seeing an episode of Secrets of a Restaurant Chef featuring some tapas-inspired baked eggs with chorizo.

Pork? Eggs? Cheese? Sign me up!

(Eggs Flamenco = manchego-topped eggs baked over a thick, chorizo-laden tomato sauce.)


It’s unfortunate that Anne Burrell is so singularly irritating as a television personality, because from what I’ve seen of her she makes some damn good food that she’s clearly passionate about. If she could just replace 50% of the “wonderfuls” and “deliciouses” with actual descriptive words that give me some idea of what the food tastes like, I think we’d be most of the way there.*

Alack, it is not to be and she will therefore remain irritating to me. I pondered this while I sweated out some onion and garlic, tossed in some chorizo, and finished it off with crushed tomatoes, pimenton and cayenne.

*We’d be all the way there if she would stop referring to food products as “beautiful babies.”

salsa con chorizo

There’s not really all that much to ponder on this topic, so it’s a good thing the sauce pulls together quickly.

It was time to build the dish, seen here in the only photogenic oven-safe bowl I have. First, a thick layer of chunky sauce. Since I made a full recipe (serves 4) but we were only 2, there was copious leftover sauce, which Brian reports is good eating as-is with some crusty bread.


Next, eggs. For once, I decided to crack each egg into a smaller bowl before plopping it atop the sauce to guard against stray shells, even though I heretofore have had no difficulty cracking eggs cleanly. Wouldn’t you know that I’d totally fuck up one of my eggs doing it that way? I blame the method for causing me to second-guess my egg-cracking ability, and will crack future eggs confidently and directly into their intended vessels.

cheesy topping

Finally, cheese. Note the overlapping pattern, critical to success. The finished dishes went into a 400 degree oven for about 15 minutes.

Next time I decide to make this when it’s 91 degrees out, I’ll fry up some damn eggs on the stovetop and dump the sauce on top. My air conditioner curses me.

eggs flamenco. ole!

Luckily, it was TOTALLY WORTH IT to do it in the oven; the texture of the eggs – just-set whites, perfectly runny yolks – is killer. (A poached egg would be the next best thing.) The smoky, spicy chorizo was a perfect complement, and a layer of gentle, melty manchego was the coup de grace. On the wonderfulness and deliciousness scale it was off the charts, just as Anne had promised.

Eggs Flamenco: A silly name for a fantastic bowl of food.

(Also: Shameless self-promotion – vote for me for “Tastiest”!)

Eggs Flamenco recipe @ Food Network
I followed the recipe pretty much exactly, although I added some cayenne for extra heat.