Flamenco Eggs

A delicious dish we often enjoy as a light lunch during the tomato glut! There are a few variations of this dish in different areas of Spain, this is my version finished in a traditional Spanish cazuela!

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Ingredients – This is for 2 people

6 large tomatoes roughly chopped (or a can of chopped tomatoes)

1 red pepper chopped

1 white onion chopped

2-3 tablespoons olive oil

3 slices Seron ham cut into strips

2 small chorizo sausages cut into small slices

2 garlic cloves chopped

2 teaspoons of sweet paprika

1-2 eggs per person

Chopped parsley

Salt and freshly ground black pepper

Method

Preheat the oven to 200 deg C

In a small frying pan on the hob, add the olive oil a sprinkle of salt and black pepper and fry the onion and garlic gently until the onion is opaque.

Add the chorizo and ham to the pan and fry gently for a couple of minutes to allow the flavours to come out of the meats.

Add the tomatoes and chopped red pepper, sprinkle over the paprika and stir through … simmer until the tomatoes and pepper are soft and the juices have reduced slightly, check seasoning and add salt and black pepper to taste if required.

Tip all the ingredients into a small oven proof dish, level it out and make small wells in the mixture, one for each egg, with the back of a spoon. Crack the eggs into each indentation and then bake in the oven for about 10 – 12 minutes until the whites are cooked, but the yolk is still a little runny.

Sprinkle with the chopped parsley and serve immediately. Make sure you have plenty crusty bread to mop up all those juices.

 

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