Greg's huevos a la tigre
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This is my version of huevos a la Flamenca, which I originally made on 1 April 2018. It's gradually getting far away enough from the original recipe that it's time for a different name. This version is based on my attempts between 14 June 2018 and 3 August 2018.


For eight portions.

quantity       ingredient       step
800 g       potatoes       1
400 g       onions       1
40 g       garlic       1
200 g       chorizo, cooked and sliced       1
      oil or fat to fry       1
250 g       tomatoes       2
150 g       capsicum       2
35 g       salt       2
320 g       peas (40 g per portion)       3
16       eggs (2 per portion)       4


Steps 1 and 2 can be made in advance, preferably in a large kuali (wok). They can then be frozen, and portions can be thawed and processed through steps 3 and 4.

  1. Peel and dice potatoes, slice onions, finely chop garlic and fry with chorizo in fat until cooked.

  2. Cut tomatoes finely. Chop capsicum into strips about 3 cm long. Add with salt and chili powder to mixture when cooked. Allow liquid to reduce.

  3. Add peas shortly before finished, or after thawing. When done, put in a deep serving dish.

  4. About 10 minutes before serving, heat the mixture in a microwave oven to about 60°. Pour two eggs over the mixture, cover with a plate and heat at 600 W for two minutes, and leave to stand for 5 minutes. This is still experimental, and will probably change. The whites should be cooked, and the yolks still soft.


The big difference from huevos a la Flamenca is the way that the eggs are cooked. Hueves a la flamenca bakes them. I've found baked eggs to be particularly unpleasant, and the process is tedious. I first tried frying them, but now I'm experimenting with cooking them in the microwave oven.

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