We enjoyed this dish while in Spain last spring, but it is not just breakfast, great for a dinner party as well. Just add more ingredients. -Mike
Huevos a la Flamenca (Spanish)
Serves 3 (2 eggs each)
or 6 (1 egg each)
Preheat over 350℉ (175℃)
optional
- vegetarian: add zucchini, green beans, asparagus, or anything you have
- "Spanish" dish: 3 slices of ham/jamón or prosciutto and 1 diced chorizo
1/4 cup (60 ml) olive oil
1 sliced onion
1 each: slice two different color bell peppers
2 minced garlic cloves
1 tsp. (5 ml) smoked paprika
pinch or more of cayenne pepper to taste
3 Tbs. (45 ml) dry sherry or white wine
2 cups (480 ml) diced organic tomatoes (= 14.5 ounces canned)
1/2 cup (120 ml) green peas
1 tsp. (5 ml) fresh thyme leaves
2 Tbs. (30 ml) chopped parsley
black pepper
optional: I add marjoram to my eggs, so 1 tsp. (5 ml)
6 organic eggs
1. Heat oil over medium heat in a large skillet.
2. Add peppers, onion, garlic (ham and chorizo). Cook and stir occasionally for about 10 minutes.
3. Stir in paprika and cayenne, then add sherry/wine and tomatoes.
4. Cook stirring for about 10 minutes. It should not be too dry, if so, add a little water.
5. Stir in peas, thyme, and parsley (and marjoram). Turn off heat.
6. Make six wells and break an egg into each.
7. Season with black pepper to taste.
8. Cover the skillet and bake in the oven until eggs are set, about 8-10 minutes.
More options: A little "Bell Pepper Sauce" would be good.
