Flamenco Eggs is a hearty and flavourful Spanish-style dish, perfect for brunch or dinner. This rustic dish is a perfect blend of comfort and flavour that is sure to impress.
Ingredients
2 tbsp olive oil
50g thinly sliced chorizo (see tip)
1 small brown onion, diced
1 garlic clove, crushed
1 tsp smoked paprika
100g Spanish serrano ham, chopped (see tip)
2 x 400g cans of whole peeled tomatoes
½ red capsicum, cut into strips
60g green beans, sliced
⅓ cup frozen peas
4 eggs
Flat leaf parsley leaves, to garnish
Toasted garlic bread, to serve
Method
Heat half of the oil in a large frying pan over medium heat. Add chorizo slices, cook for 2 minutes each side until crispy. Remove to a plate.
Using remaining oil in the pan, add onion and garlic, cook for 5 minutes, or until soft. Stir in paprika and ham, cook 1-2 minutes until ham changes colour.
Add tomatoes and capsicum and stir to combine. Break up tomatoes with the end of a spatula. Bring to a boil. Reduce heat to medium. Cover, cook for 10 minutes, or until mixture thickens and tomatoes start to become pulpy. Stir in beans and peas.
Break the eggs on top of sauce. Press the chorizo around the eggs. Cover and cook over a medium heat for 8 minutes until the whites are set and yolks soft.
Scatter over the parsley. Serve with chargrilled garlic bread.
Tips & Hints
We used a pre-packed chorizo that comes thinly sliced like salami; however, any chorizo is fine. You can also use Italian prosciutto instead of Spanish Serrano ham. Both are available in supermarkets.
