This classic Spanish baked egg dish is made with spring vegetables, such as fresh peas, asparagus, and artichoke hearts, sautéed with tomatoes and then garnished with bacon and chorizo. Eggs are cracked into the pan and baked until the eggs are cooked to your liking. The recipe dates back to the early days of King Philip II of Spain, when he moved his court from Madrid to his palace in Aranjuez (about 18 miles south of Madrid) during the spring. It was one of his favorite dishes and was often served in his court. The “Flamenca” name in the recipe is not from flamenco or gypsies, a common misconception, but from the name of the nearby finca, or estate, where the vegetables were grown. For an elegant presentation, I like to make it in individual gratin dishes, but it is also perfect made in an earthenware cazuela or a decorative …