Flamenco Eggs

Huevos Flamencos

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

This is a Spanish version of oeufs cocotte. It is a sunny, spicy dish that would make a perfect starter for a party or a wonderful light lunch. By the way, the point of using tinned pimientos is that they are effectively already cooked and so are only heated up in these little cocottes. If you used fresh peppers you would have to precook them and though this is a nice dish, I don’t think it merits that much trouble.