Flamenco eggs (huevos a la flamenca)

Flamenco eggs (huevos a la flamenca) are a traditional Spanish egg dish, a little like shakshuka but with a distinctly Spanish flair. It's easy to prepare and full of delicious flavor. There are a few things that are always going to win me over in a dish, and eggs and/or chorizo are high up on the list. So when a dish combines both, along with some Spanish ham and a tasty tomato-pepper base, you can be sure I'm all over it. This dish is a bit like a cross between baked eggs and shakshuka with a Spanish twist. Though that said, it is far from a new dish so is probably just as old if not older. Either way, it's well worth trying. Where is huevos a la flamenca from? If you know Spain at all, you will know that flamenco is a traditional dance style from the Southern state, Andalucia. So it would come as no surprise that this egg dish is a specialty of Seville, one of the main cities of the region. Seville is well known for its tapas culture. Bar-hopping while enjoying a couple of drinks and eating a few tasty dishes along the way is a popular way to spend time with friends. In fact, tapas are believed to originate in Seville, and it's the home of a few dishes like Spanish chickpeas and spinach, pork whiskey and bull's tail. This dish is one that used to be more popular in bars and restaurants, but is now more something you'll find more often made at home. Quite why it seems to have fallen out of popularity is hard to say as it's one truly delicious dish. This dish can be made in a few different ways, but pretty much all versions include tomatoes, eggs and peppers. Not all include the meaty toppings of Serrano ham and chorizo, but to me they add so much flavor it's hard to say no. Some use ready-made tomato sauce as the base, but I think you get a better flavor by making a quick sofrito by cooking some onion, pepper and tomatoes with a little garlic and paprika. It's much like the base for a paella. You can also make this ahead and in larger quantities and just use what you need. Then, just make slight indents in the sofrito for your eggs, top with ham, chorizo and peas. I've pre-crisped the chorizo as it helps bring out the flavor and you can then combine some of the fat it releases as you cook the sofrito.