Spanish Flaming Eggs Recipes

Steps:

• Preheat the oven to 320F degrees.
• Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden.
• Add the pepper and chilies and cook for a further 2-3 minutes.
• Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
• Transfer the tomato mixture into a shallow, ovenproof dish.
• Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings).
• One-by-one break each egg into the hollows.
• Bake for 20-30 minutes or until the whites are set and the yolks are still soft.
• Sprinkle with paprika or cayenne and serve immediately.

Steps:

• Melt butter and oil in a frying pan over medium heat.
• Fry onion and pepper until slightly brown then pour into the cazeula.
• Carefully break all 6 eggs on top of the vegetable layer.
• Mix the breadcrumbs and cheese and sprinkle over the eggs.
• Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard.
• (Oven temps and cooking vessels vary so keep an eye on it).

Steps:

• Heat oven 375.
• Heat oil in a skillet. Add onions. Cook 5 minutes.
• Add the peppers, tomato paste and tomatoes.
• Bring to a boil. Reduce. Simmer 10 minutes.
• Remove from heat.
• Fill 6 sprayed ramekins with sauce, making hollows in the center with a spoon.
• Drop one egg in each.
• Bake 25 minutes.
• Top with avocado.