Eat Andalusian! - Andalusian Flamenco Eggs Recipe
With supermarkets now full of tasty sun drenched Andalusian fresh produce there is no excuse for not whipping up healthy lunches and suppers.
Perfect if friends drop in or after an exhausting day at the sales this traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare.
 Andaluz Huevos a la Flamenca (Andalusian Flamenco Eggs)
Ingredients (Serves 4)
15 min prep, 30min cooking
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 red peppers finely chopped
- 2 garlic cloves, finely chopped
- 500g fresh tomatoes grated on a cheese grater
- 1 Teaspoon smoked paprika
- 8 eggs
- 8 slices of serrano ham
- 8 thin slices of chorizo
- 1 Cup of frozen peas (defrosted and drained)
- Chopped parsley to taste
- Salt and pepper to taste
You'll also need 4 medium sized ramekins
Preparation
- Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic (approx. 10min).
- Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 min. Season to taste.
- Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.
- Preheat oven to 200C and bake the ramekins for about 10 mins or until the eggs are set but still runny.
- Garnish with parsley and serve with crusty bread.
|
