Huevos A La Flamenca Food

HUEVOS A LA FLAMENCA

Steps:

• Preheat the oven to 350 degrees.
• In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
• Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
• Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
• Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.

'HUEVOS A LA FLAMENCA'

Steps:

• Fry the diced potatoes in a frying pan. When they are soft, remove them and put to one side.Remove part of the oil and sauté the garlic and finely chopped onion in the same frying pan. Add the tomato and fry lightly for 5 minutes. Add the peas and sauté for a further 5 minutes on a low heat, stirring occasionally. Then, add the sweet red pepper, cut into strips and the fried potatoes, mixing well, and allow to cook for another 10 minutes on a low heat, stirring from time to time. Salt to taste. Divide the mixture into 6 individual earthenware dishes. Break an egg over each one and place a slice of ham on one side and another of spicy sausage on the other. Place in a hot oven for 5 minutes until the eggs are cooked.

HUEVOS A LA FLAMENCO

Steps:

• Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.

ANDALUSIAN FLAMENCO EGGS

Steps:

• 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.