Huevos Flamencos : Eggs, Chorizos and Ham in Spicy Tomato Sauce

The best brunch dish for Christmas are these Huevos Flamencos: Eggs, Chorizos and Ham in Spicy Tomato Sauce. It has all the ingredients to make your family happy and the holidays bright. All together now, put these all in : pre-cooked Filipino longaniza slices, chopped ham cubes, Spanish chorizos, eggs cooked just right over a bed of spicy and sweet tomato sauce. Garnish with some greens, corn kernels and you’re all set.

Enjoy more time with the family and less time in the kitchen on Christmas day or during the holiday week. Slice, bake and serve. In fifteen minutes or less, everyone will be drawn to the flavors and aromas you’ll put on the table – the zesty chorizos, the sweet ham, the eggs cooked just the way you like it. Perfect for brunch, lunch or any time everyone wants to munch!

I’d like to take this opportunity to thank you all, my dear friends and readers. Your kind comments, encouragement and regular visits to the blog have made all the cooking so worthwhile. Merry Christmas to all!

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5 from 1 vote

Huevos Flamencos: Eggs, Chorizos, and Ham in Spicy Tomato Sauce

This brunch dish Huevos Flamencos: Eggs, Chorizos, and Ham in Spicy Tomato Sauce is one you can put together quickly, so you can spend more time with the family during the holidays. Slice some cooked Filipino longanizas, that Christmas ham you baked, and spice it up with Spanish chorizos. Slither in the eggs on top of the bed of tomato sauce that holds everything together. Bake it and in a few minutes, the amazing aromas will invite everyone to come and eat. I added a few ingredients to this recipe inspired by Romina Urra Gonzales from the “FOOD Entertaining” Cookbook, (by ABS CBN Publishing Inc.). This Huevos Flamencos I made served 4.

Course: Breakfast, Brunch, Main Course

Cuisine: American, Asian, Filipino, Spanish

Keyword: Huevos Flamencos Eggs Chorizos Ham

Servings: 4 people

Calories: 91kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

• Large cast-iron skillet: 10 inches or 12 inches

Ingredients

• 4 cloves garlic minced
• 1 whole red onion sliced
• 1 whole large tomato sliced
• 1 cup tomato sauce
• 2 Tablespoons ketchup
• 1 teaspoon red pepper flakes
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 6 whole Filipino longanisas (cured pork sausages) pre-cooked then sliced
• 1 cup cubed cooked ham cut into 1/2-inch squares
• 2 whole Spanish chorizos sliced
• 1/2 cup sliced red peppers
• 6 to 8 whole fresh asparagus blanched and sliced
• 1/2 cup cooked corn kernels
• 1/2 cup chopped fresh parsley chopped, for garnish fresh parsley
• for serving : buttered garlic fried rice
• 1/8 teaspoon Tabasco sauce for serving
• for serving: cooked pork and beans
• 2 Tablespoons vegetable oil divided, 1 Tablespoon for cooking the Filipino longanizas
• 4 to 6 whole large eggs

Instructions

• Pre-cook Filipino longanizas in a skillet: Over medium heat, add ½ cup of water to 6 pieces of longanizas and pierce the sausages with a fork. After 10-12 minutes, the water will have evaporated.

  Add a tablespoon of vegetable oil to the skillet. Cook the longanizas for 6 to 7 minutes more or till they are darker and have a shiny glaze. Remove from fire, cool a few minutes and slice.
• To make the Huevos Flamencos: In an oven proof skillet, over medium high heat, place a tablespoon of vegetable oil. Add the sliced onions and minced garlic. Stir fry for 1 to 2 minutes or till onions are transparent. Add the tomatoes, ketchup and tomato sauce. Stir and season with Worcestershire sauce salt, pepper, red pepper flakes. When tomato sauce boils, turn off heat and remove from the stove top.
• Using the same oven-proof skillet or a baking dish, arrange in a circular pattern, over the tomato sauce, the following ingredients : Sliced Filipino chorizos, ham cubes, sliced Spanish chorizos, vegetables, red pepper slices, corn kernels. Crack open the eggs over the entire mixture, making sure they land in the middle, nestled next to each other.
• Place the skillet or oven-proof glass dish with the entire egg-chorizos mixture into the oven. Bake at a preheated 350 F degrees for 15 minutes, or till eggs are set, and no longer runny. Take out of the oven. Garnish with chopped parsley. Serve hot with buttered garlic fried rice or a basket of Filipino pan de sal, and some pork and beans on the side.
• Recipe Notes: For an extra spicy flavor, sprinkle a few drops of tabasco sauce over the cooked Huevos Flamenco.
• Cook's Comments: To make this dish easy, I sometimes use leftovers. I've used leftover tomato sauce from pasta dishes, extra ham slices, leftover longanizas from previous meals, and excess chorizos, holdovers from other meals. Make life easy for yourself and creatively add a little of everything you have laying in the refrigerator - it will be fantastic!

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 997mg | Potassium: 260mg | Fiber: 1g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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