EGGS FLAMENCO
Steps:
- Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve.
- Eggselent!
EGGS FLAMENCO WITH BLOODY MARYS
Steps:
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with the manchego cheese. Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve with Bloody Marys.
- Eggselent!
- In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
- Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.
HUEVOS A LA FLAMENCO
Steps:
- Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. 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. 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. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.
FLAMENCO EGGS
Swirl of red, green, yellow, and white like the colors of the dancer's skirts. Feel free to replace the tomatoes with whatever seasonal vegetables you have on hand. Part of the garnish is megis. Migas is rough chopped bread-crumbs from stale bread, then fried in oil and drained on paper towel.
Provided by rickv
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F, Warm four individual baking dishes, (Twelve to fourteen ounce dishes work best).
- Heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil.
- Add onion and garlic, cook, stirring, until the onion is softened and translucent.
- Reduce heat, and add the bell peppers, sherry, and spices. Cook until softened. Correct the seasoning if necessary.
- Using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. In a small dish, break one of the eggs, swirl with a fork, (Do not beat the egg, just slightly mix the white and the yolk.) Pour egg over top of one serving dish. Repeat with the other three eggs and serving dishes.
- Bake the dishes 8 to 12 minutes, or until the eggs are set.
- Remove from oven carefully (It will be hot), garnish with the Migas, and serve.
Nutrition Facts : Calories 622.1, Fat 47.5, SaturatedFat 15.2, Cholesterol 314.5, Sodium 1031.2, Carbohydrate 15.9, Fiber 3.5, Sugar 8.1, Protein 26.6
ANDALUSIAN FLAMENCO EGGS
Make and share this Andalusian Flamenco Eggs recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 25m
Yield 1 casserole, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the ham into small pieces and fry in the oil or butter, with the onion, until it begins to color.
- Add the other vegetables and sufficent stock to moisten, then saute gently for a few minutes, stirring carefully.
- Add the sliced sausage and put the mixture into an ovenproof dish; break the eggs on top and put in a hot oven (450*) for a few minutes, until the eggs are set.
Nutrition Facts : Calories 720.4, Fat 42.8, SaturatedFat 14.3, Cholesterol 437.8, Sodium 1193.3, Carbohydrate 47.7, Fiber 10.8, Sugar 12.4, Protein 35.9
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