Huevos A La Flamenco
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
62
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Olive Oil1 small
White Onion (finely chopped)2 large
Garlic (cloves, finely chopped)90 g
Serrano1 tbsps
Parsley (finely chopped)1 small
Lettuce (bay)1 tsps
Pepper (freshly ground)1 cup
Water6
Eggs1 cup
Pea (cooked)3 tbsps
Sherry (dry optional)Directions:
1
Heat a large, heavy skillet over medium heat and add the oil
2
Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned
3
Add the ham and stir for 2 minutes
4
Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer
5
Cook until the liquid has almost all evaporated and the mixture is quite thick
6
Discard the bay leaf
7
Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides
8
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
9
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
10
Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking
11
Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread