ANDALUSIAN FLAMENCO EGGS

Andalusian Flamenco Eggs image

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.