Best Flamenco Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANDALUSIAN FLAMENCO EGGS



Andalusian Flamenco Eggs image

Perfect if friends drop in or after an exhausting day at the sales this traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare.

Provided by louise_fro

Time 45m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely chopped
2 red peppers finely chopped
2 garlic cloves, finely chopped
500g fresh tomatoes grated on a cheese grater
1 Teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper to taste
You'll also need 4 medium sized ramekins

Steps:

  • Make a sofrito by frying the onion and peppers slowly in the olive oil, when they're soft add the garlic (approx. 10min).
  • Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 min. Season to taste.
  • Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.
  • Preheat oven to 200C and bake the ramekins for about 10 mins or until the eggs are set but still runny.
  • Garnish with parsley and serve with crusty bread.

EGGS FLAMENCO



Eggs Flamenco image

Provided by Anne Burrell

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Extra-virgin olive oil
1 onion, diced
Kosher salt
2 garlic cloves, smashed and chopped
1 cup (1/2-inch) diced Spanish chorizo
1 teaspoon pimenton
1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup finely grated aged manchego
2 tablespoons chopped chives

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



Eggs Flamenco with Bloody Marys image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

Extra-virgin olive oil
1 onion, diced
Kosher salt
2 cloves garlic, smashed and chopped
1 cup 1/2-inch diced Spanish chorizo
1 teaspoon pimenton
One 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup finely grated aged manchego
2 tablespoons chopped fresh chives
Bloody Marys, recipe follows
1 quart vegetable juice
3 tablespoons celery salt, plus more for rimming the glass
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 to 2 teaspoons Sriracha
2 tablespoons sherry vinegar
Lime wedges
Ice cubes
Vodka
Celery stalks, for garnish
Large green olives, for garnish

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.

FLAMENCO EGGS



Flamenco Eggs image

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

2 tablespoons olive oil
4 ounces bacon or 4 ounces pancetta, chopped
8 ounces chorizo sausage, diced (The hard, dried type)
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 1/4 lbs tomatoes, chopped
2 tablespoons sherry wine
3 tablespoons fresh parsley, chopped
4 extra large eggs
salt, Paprika, Black Pepper, and Cayenne Pepper to taste

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



Andalusian Flamenco Eggs image

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

2 -3 slices cooked ham
1/2 lb sliced cooked potato
olive oil or butter
1/2 sweet red pepper, cut in strips
1 tablespoon finely chopped onion
1 little good stock
1/2 lb tomatoes
1/2 lb continental-type sausage
1/2 lb cooked peas
3 asparagus tips
4 -8 eggs

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

FLAMENCO EGGS



FLAMENCO EGGS image

Categories     Egg     Breakfast

Number Of Ingredients 13

2 tablespoons olive oil
2 chorizo sausage (sliced)
1 large onion (chopped)
1 small zucchini (diced)
1×400g can plum tomatoes
1 heaped teaspoon sweet Spanish paprika
4 cloves garlic (minced)
pinch dried thyme
1/4 cup sherry
1/4 cup red or white wine
1/2 cup fresh flat-leaf parsley (chopped)
4 eggs
salt & pepper

Steps:

  • In a medium deep frying pan, heat the oil over a moderate heat and fry the chorizo for 5 minutes until nice and crisp. Remove the sausage from the pan then add the onions and zucchini and chook for 5 minutes until soft and golden. Add the garlic, thyme and paprika and stir for 1 minute, add the sherry and wine and let it sizzle for 1 minute then add the tomatoes, breaking them up roughly with the back of a wooden spoon. Return the chorizo to the pan then add 1/2 cup water and season with salt & pepper. Let it simmer for 10 minutes to reduce slightly. Stir in the parsley and check for seasoning. Now make 4 little indentations into the sauce and break an egg in each. Turn down the heat and cover the pan. Cook for 7-10 minutes until the egg whites are set, but the yolks still soft. Take it straight to the table and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #main-dish     #eggs-dairy     #spanish     #easy     #european     #cheese     #eggs     #dietary     #one-dish-meal     #low-sodium     #low-calorie     #low-carb     #inexpensive     #low-in-something     #brunch     #3-steps-or-less

Related Topics