Flamenco Eggs: quick and simple dish
Flamenco Eggs is a traditional Spanish recipe. It makes a substantial lunch or even breakfast dish to satisfy the hungriest of stomachs!
Fried potatoes, chorizo, Serrano ham, peas, and tomato sauce are cooked off, and then topped with an egg to bake in the oven. It’s a very quick and simple dish, and all it needs is some good, crusty bread to mop up the sauce.
Instructions
Preheat your oven to 425F/200C fan/gas mark 7
First, prepare the potatoes. If you are using a pack of parmentier potatoes (like I did), follow the cooking instructions on the packet. If you are using plain, diced potatoes then parboil for a couple of minutes and drain. Heat some oil in a skillet and fry the potatoes until tender. Remove from the oil and set aside.
Preheat your oven to 425F/200C fan/gas mark 7
Heat a clean skillet over medium heat. Don’t add oil – the chorizo will make enough oil to cook with. Add the diced cooking chorizo and cook gently for 2-3 minutes.
Add the chopped serrano ham and stir into the chorizo.
First, prepare the potatoes. If you are using a pack of parmentier potatoes (like I did), follow the cooking instructions on the packet. If you are using plain, diced potatoes then parboil for a couple of minutes and drain. Heat some oil in a skillet and fry the potatoes until tender. Remove from the oil and set aside.
Add the peas and tomato sauce. Stir well and let cook over a low heat for 2-3 minutes.
Add the cooked potatoes and stir in.
Heat gently for a few minutes, then transfer the ingredients to an oven-proof dish.
Heat a clean skillet over medium heat. Don’t add oil – the chorizo will make enough oil to cook with. Add the diced cooking chorizo and cook gently for 2-3 minutes.
Make wells in the potato and meat mixture and crack an egg into each one. Use one egg per person.
Put the dish into the oven for around 5-10 minutes, or until the eggs are cooked through.
