With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, a recipe for a spicy egg dish from the beaches of Andalusia, Spain’s answer to shakshuka.
If you’re craving the sandy beaches, picture-perfect white-painted homes, and plates of tapas of Seville, Spain—but are stuck somewhere far from Spain’s border—then all that’s needed is chef José Pizarro’s cookbook “Andalusia.”
Related Reading: What Is the Difference Between Mexican and Spanish Chorizo?
The colorful book explores Spain’s southern coast and Andalusia region through food, brimming with a collection of recipes that can easily be replicated at home. Try curling up with a bowl of chickpea and spinach stew, studded with blanched almonds and cumin seeds. Serve cheese-stuffed fried olives—crispy, plump rounds oozing manchego—at your next party. Or opt for something sweet, like long ribbons of curly churros, gently dusted with cinnamon and sugar.
Andalusia: Recipes from Seville and Beyond, $27.77 on Amazon
The thick book is offset with a colorful exploration of the city and its outskirts, accompanied by photographs showcasing the rolling hills spotted with olive trees and locals tugging at dough. It’s both a cookbook and a travel guide, at once making you hungry as well as invariably pulling you closer to the region’s splendors.
Peregrino Terra Cotta Cazuela Dish, $18.95 on Amazon
So for those who are stuck in far away lands, taste the flavors of Andalusia with a recipe for huevos a la flamenco. The dish may boast an egg, but José maintains that it can be eaten during every meal of the day. Crafted out of a sauce teeming with eggplant, chorizo, onion, tomatoes, and bell peppers, huevos a la flamenco simmers for about 15 minutes in a saucepan until thick, then is crowned with a cracked egg and baked until just set. Serve with hunks of crusty bread and a side of flamenco dancing—that’s the Seville way.
Recipes excerpted with permission from Andalusia by José Pizarro, published by Hardie Grant Books June 2019, RRP $40.00 Hardcover.
Huevos a la Flamenco Recipe
In my opinion, this is a perfect breakfast, brunch, lunch or dinner, popular throughout Andalusia. I tried to find out the exact origin of this, but it was impossible as there are so many different varieties, and so many places laying claim to it. Sometimes I add some crispy ham on top, and it’s definitely improved with good bread and a glass of red wine on the side.
Huevos a la Flamenco
- Olive oil, for frying
- 1 aubergine (eggplant), diced
- 150 g (5 oz) cooking chorizo, diced (optional)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- Good pinch of chilli flakes
- 1 teaspoon cumin seeds
- 600 g (1 lb 5 oz) large vine ripe tomatoes, chopped
- 2 roasted red (bell) peppers or 4 piquillo peppers, sliced
- Sea salt and freshly ground black pepper
- 4 free-range eggs
- Crusty bread
- Preheat the oven to 200ºC (400ºF/Gas 6).
- Pour a good ½ cm ( ¼ in) olive oil in a frying pan over a medium heat and gently cook the aubergine for 10 minutes, until golden and tender. Remove from the pan with a slotted spoon and set aside.
- Add the chorizo, if using, to the pan and fry until golden and all the fat has been released, about 5 minutes. Scoop out with the slotted spoon and set aside.
- Add the onion to the pan, drizzling in a little extra oil if you didn’t use the chorizo, and cook for 10 minutes until soft, then add the garlic, chilli flakes and cumin seeds and cook for a couple of minutes before adding the tomatoes and peppers. Return the aubergine and chorizo to the pan along with a splash of water and season well. Cook over a low heat until the sauce is lovely and thick, about 10–15 minutes.
- Tip the mixture into an ovenproof terracotta dish, spreading evenly. Make 4 hollows in the sauce and crack an egg into each. Pop the dish into the oven and bake for 15 minutes, until the eggs are just set. Serve immediately with crusty bread.
Header image by Emma Lee.