Huevos a la Flamenca - Flamenco Eggs
Ingredients
- 4 tablespoons olive oil
- 100 grams serrano ham, chopped
- 1 small onion, chopped
- 1 clove garlic, chopped
- 3 tomatoes (about 750 grams), peeled and chopped
- 8 eggs
- slices of chorizo sausage
- cooked peas
- cooked asparagus tips or a few cooked green beans
- strips of tinned red pimiento
- salt and pepper
- chopped parsley
Recipe
In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15 minutes. Oil four (or eight) oven-proof ramekins and divide the tomato sauce between them. Break one or two eggs into each ramekin. Put chorizo slices around the eggs and sprinkle on a few cooked peas, asparagus or beans. Criss-cross the eggs with strips of pimiento. Sprinkle with salt and pepper and chopped parsley. Put in a hot oven (200ºC) until whites are set but yolks still liquid, about 8 minutes.
