Spain’s Eggs Flamenco Have A Unique Cultural Tie To The Community

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Apart from its history and the cultural references of its name, huevos a la flamenca is an ever-evolving and versatile dish prepared in traditional cazuelas — or clay pots. The common denominator of eggs flamenco is a spicy pepper, tomato, and onion foundation to crack an egg over, but additional ingredients and cooking methods change from region to region. Thought of as a humble, versatile dish, eggs flamenco is a household staple that uses whatever proteins, seasonings, and veggies you have on hand. 

They’re hearty one-pot meals usually enjoyed for lunch or dinner, unlike shakshuka, which is traditionally a breakfast dish. Proteins like chorizo, jamón ibérico, chicken, bacon, and sausage are common additions. Peas, broccoli, asparagus, potatoes, and garlic are standard veggies and starches stirred into the fried onions and stewed tomatoes. Some households crack eggs over the blend of fried ingredients and top the frying pan for the eggs to set over the stove. Others crack one egg in individual clay ramekins to set in the oven. Some recipes even suggest using a microwave to prepare eggs flamenco. 

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