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Huevos a la Flamenca
(Baked Eggs - Flamenco style)
A wonderfully colourful recipe to remind you of the costumes
of flamenco dancers.
Baked eggs on a bed of tomato, garnished with spicy Spanish
sausage (chorizo), with green beans and other vegetables.
|
 |
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2
tbls olive oil |
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1/2
tsp paprika |
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1
minced garlic clove |
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6
tbsp dry white wine |
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1
medium chopped onion |
| |
1
tbsp chopped parsley |
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1/4lb
cured ham/prosciutto diced into 1/4" thick pieces |
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1/4lb
chorizo sausage chopped as above |
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1/2
cup of cooked peas (fresh or frozen) |
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1/4lb
cooked green beans (fresh or frozen) |
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Large
can tomatoes chopped |
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1
pimiento, preferably roasted and cutinto strips |
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8
cooked asparagus spears |
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8
large eggs |
Method:
Pre heat the oven to 450°F.
Heat the oil in a large pan and sauté· the onion
until soft, but not brown; add garlic and stir.
When soft, add the ham and chorizo and cook for 2 minutes.
Remove chorizo and set aside on warming plate.
Mix together the tomatoes, paprika, wine, parsley, salt & pepper.
Cover and cook ham mixture on low heat for further 15 minutes.
Divide the mixture among 4 individual shallow casseroles, approx.
6 diameter.
Gently slide 2 eggs onto mixture then arrange chorizo, asparagus,
peas, beans and pimientos on top, taking care not to break the
yolk.
Bake for approx 4 minutes and remove from oven; do not worry
if they look slightly undercooked, as they will continue to
cook whilst serving.
Serving suggestion:
Share 1 between 2 people as a starter, or enjoy
as a main supper dish with hot crusty bread. |

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