Baked Eggs with Ham, Sausage
and Peas (Huevos la Flamenca)


  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 (16 ounce) can tomatoes (with liquid)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon paprika
  • 4 ounces fully cooked smoked ham, diced
  • 1 smoked chorizo sausage, cut into 1/4-inch slices
  • 4 eggs
  • 1/4 cup cooked green peas
  • 2 tablespoons chopped pimento
  • 1 tablespoon minced parsley


  1. Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender.
  2. Add tomatoes, sugar and paprika; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
  3. Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes; drain.
  4. Divide tomato mixture evenly among 4 ungreased 1-ounce custard cups.
  5. Break 1 egg over mixture in each cup.
  6. Arrange ham mixture, peas and pimiento around each egg.
  7. Sprinkle with parsley.
  8. Bake uncovered at 400 degrees F until eggs are set, 12 to 15 minutes.
  9. Serve in custard cups.

Yield: 4 servings

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!