Recipe: Tasty Eggs a la Flamenca

Recipe: Tasty Eggs a la Flamenca Delicious, fresh and tasty.

Eggs a la Flamenca. Huevos a la Flamenca (Flamenco eggs) also known in the U. K. as Gypsy Eggs, is a simple, Spanish dish that is traditionally served as a first course. With smoky Spanish chorizo, potatoes and peas cooked in a delicious tomato sauce that is topped off with a perfectly cooked egg and serrano ham.

Easy to make, it is an old and very traditional Spanish egg dish, with many different versions, depending on the area they come from.

The most simple version is baked eggs with stewed tomatoes and peppers, while other versions opt to add in meat.

Eggs or Huevos a la Flamenca is a typical Andalusian dish.

You can have Eggs a la Flamenca using 11 ingredients and 15 steps. Here is how you cook that.

Ingredients of Eggs a la Flamenca

1. You need 2 each of ※Red and yellow bell peppers.

2. Prepare 1 of ※Onion.

3. You need 3 clove of ※Garlic.

4. You need 3 tbsp of Olive oil.

5. You need 2 can of Whole canned tomatoes.

6. It’s 1 of few sprigs Thyme or rosemary.

7. It’s 7 of to 8 grams Salt.

8. You need 4 of to 6 Eggs.

9. It’s of Toppings:.

10. Prepare 1 of few slices Cured ham.

11. It’s 1 of Finely chopped parsley.

As with so many recipes that have been adopted across the various regions of Spain, the ingredients for this dish vary depending on the location.

Sautee chilli and garlic in medium heat pan, until soft.

On a tray set the empty tomatoes.

Pour the hot tomato juice into each of them, and crack and egg inside as well.

Eggs a la Flamenca instructions

1. These are all the steps in a nutshell: Saute the ※ ingredients → Add the canned tomatoes and herbs and simmer → Put into a heatproof container and top with an egg, bake until soft set → Top with cured ham to finish..

2. Slice the ※ ingredients about 3 mm thick..

3. Put the olive oil in a pan and sauté the garlic until its lightly colored, taking care not to let it burn..

4. Add the onion, and sauté for about 10 minutes over medium-low heat..

5. Add the peppers after 10 minutes, and sauté for another 20 minutes or so..

6. Crush the tomatoes with your hands..

7. Add the crushed tomatoes and herbs to the pan and bring to a boil. Simmer for about 10 minutes over low heat..

8. Season with salt..

9. If you let the sauce cool down and refrigerate it, you can heat it up in the microwave to enjoy! Make a batch of it since its handy to have in stock..

10. Remove the thyme (or rosemary) sprigs..

11. Divide the sauce into heatproof containers, and make a dent in the middle of each..

12. Slide an egg in the indentation, and put the container in the oven. (See Hints).

13. Its done when the egg is soft set..

14. Tear the cured ham (or bacon, or sausage) and place around the egg..

15. Garnish with parsley (optional)..

Most people consume eggs in the simplest of ways, such as fried eggs, scrambled eggs, or an omelette, and not that there´s anything wrong with that.

In Spain eggs appear in many forms and at different times of the day.

Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance.

The eggs are baked atop a thick, spicy sofrito sauce.

Flamenca eggs are a typical dish from Andalucia and work perfectly as brunch or mid-week dish.