Flamenco Eggs

0 0
Flamenco Eggs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 tbsp Olive Oil
small Onion chopped
1 clove Garlic chopped
80g Serrano Ham chopped
1 heaped tsp Paprika
8 Large Tomatoes skinned and chopped or 2x 400g tins peeled plum
1 tsp Tomato Puree
75g Green Peas
100g Green Beans
4 Free Range Eggs
12 slices Chorizo
1 Red Pepper roasted and skinned, cut into 8 strips
For the griddled bread
4-8 thick slices French Bread
1 garlic clove, halved Garlic
2 tbsp Extra Virgin Olive Oil
small handful Flat Leaf Parsley chopped

Perfect tomato, bean, pepper, chorizo and egg sharing dish

Cuisine:

Ingredients

Directions

Share

Another delicious recipe from Rick Stein. These Flamenco Eggs are the perfect summer comfort sharing food – an all in one dish bursting with flavour and quick to prepare. Wash it down with a Spanish red for a great dinner party meal.

Apart from the main dish the brilliant rustic ‘garlic’ bread is just great for a healthy alternative to our normal buttery garlic bread. Add the fresh parsley to avoid terrible garlic breathe!

Steps

1
Done

Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).

2
Done

Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft.

3
Done

Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.

4
Done

Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).

5
Done

Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.

6
Done

Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes.

7
Done

Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan.

8
Done

Scatter the parsley over the dish and serve with griddled bread.

Zoe Negus

Baked Camembert
previous
Baked Camembert
Pea Shoot, Asparagus and Smoked Salmon Salad
next
Smoked Salmon, Asparagus, Pea Shoots and Egg Salad
Baked Camembert
previous
Baked Camembert
Pea Shoot, Asparagus and Smoked Salmon Salad
next
Smoked Salmon, Asparagus, Pea Shoots and Egg Salad