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2 tablespoons olive oil
1/2 Spanish onion, finely chopped
2 clove garlic, crushed
4 slices serrano ham, chopped
1 small red pepper (capsicum), seeded and finely chopped
pinch paprika
1 large beefsteak tomato, peeled, seeded and chopped
1/3 cup cooked fresh peas, or frozen peas
1/2 cup cooked green beans
1 teaspoon tomato purée (paste), (optional)
salt and freshly ground black pepper
4 eggs
4 slices cooking chorizo
1 tablespoon chopped fresh parsley

Preheat oven to 450F.  In a frying pan, heat oil, add onion and garlic and cook for about 4 minutes, stirring occasionally, until softened but not browned.  Add half the ham and the pepper (capiscum). Fry for 2 minutes, then stir in paprika.   Heat for 1 minute.  Add tomato.  Simmer for about 10 minutes until reduced to a fairly consistent thick purée.  Add peas and beans, and a little tomato purée (paste) if necessary.  Season.

Pour into a shallow ovenproof dish, or 4 individual dishes.  Form 4 shallow depressions in mixture.  Carefully break eggs into depressions, allowing whites to flow over the surface.  Scatter remaining ham over the top and lay chorizo slice on yolks.  Bake for 8 - 10 minutes until egg whites are just set and yolks are still moist, or for about 15 minutes if firmer eggs are prefered.  Sprinkle with parsley and serve.

Serves 4 - 6

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