Andalusian Flamenco Eggs
This Spanish-inspired dish is bursting with flavors and colors, making it a delightful meal to serve for breakfast or brunch. The aromatic sofrito made with onions, red peppers, garlic, and tomatoes creates a rich base for the eggs to nestle into. Topped with slices of serrano ham, chorizo, and vibrant peas, each ramekin is a mini feast waiting to be devoured. Baked to perfection, the eggs remain gloriously runny, ready to be scooped up with a chunk of crusty bread. Enjoy the medley of flavors and textures in this beautiful dish!
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Yield
Serves 4
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