Flamenco-style baked eggs
This baked egg dish is inspired by Spanish ‘huevos a la flamenca’ or flamenco eggs, which consists of a rich tomato and red pepper sauce with eggs baked into it.
- 2 tbsp of olive oil, plus extra to serve
- 150g of chorizo, sliced into 0.5cm thick rings
- 3 shallots, finely chopped
- 3 garlic cloves, grated
- 1/2 red chilli, deseeded and sliced
- 3 roasted red peppers, jarred or fresh, diced
- 2 tsp sweet smoked paprika
- 1 tbsp of tomato purée
- 400g of tinned chopped tomatoes, or 500g fresh tomatoes, diced
- bouquet garni, made from a few sprigs of thyme, parsley (including stalks) and a bay leaf tied together
- 6 Freshlay Farms Golden Yolker® eggs
- 1/4 bunch of parsley, leaves picked and finely chopped
- crusty bread, toasted, to serve
- Preheat the oven to 200°C
- Heat the olive oil in an ovenproof pan on a medium heat. Add the chorizo and cook it for 5 minutes until the fat starts to render out and the chorizo starts to get crisp
- Add the shallots and fry for a further 5 minutes, then stir in the garlic and fresh chilli and cook for a further minute
- Add the peppers and cook for 5 minutes, then stir in the paprika, tomato purée and the bouquet garni. Cook this for another minute
- Stir in the chopped tomatoes, season well with salt and black pepper, bring to a boil then lower the heat and simmer for 10 minutes to thicken the sauce. Taste and adjust the seasoning
- Make 6 wells in the sauce and crack in the eggs. Transfer to the oven and bake for 10 minutes, or until the whites are just set but the yolks remain soft
- Sprinkle with the parsley and drizzle with olive oil. Serve straight from the pan with the crusty bread for dipping
Add the chorizo and cook it for 5 minutes until the fat starts to render out and the chorizo starts to get crisp Add the shallots. Fry for a further 5 minutes, then stir in the garlic and fresh chilli and cook for a further minute Add the peppers and cook for 5 minutes, then stir in the paprika, tomato purée and the bouquet garni. Cook this for another minute Stir in the chopped tomatoes, season well with salt and black pepper, bring to a boil then lower the heat and simmer for 10 minutes to thicken the sauce.
Taste and adjust the seasoning Make 6 wells in the sauce and crack in the eggs. Transfer to the oven and bake for 10 minutes, or until the whites are just set but the yolks remain soft Sprinkle with the parsley and drizzle with olive oil.
Serve straight from the pan with the crusty bread for dipping