Huevos a la Flamenca is a traditional Spanish dish. It's also known as baked eggs - Gypsy style. What's great about this dish is that you can throw in anything that is available in your pantry or fridge and whip it up for dinner in less than 15 minutes.
Gypsy Eggs (Huevos a la Flamenca) (Serves 4)
Ingredients
- 1 tbsp olive oil
- 4 slices prosciutto or jamon, cut into strips
- 1 chorizo, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 x 400 g cans chopped tomatoes
- 300 ml chicken stock
- 1 tsp smoked paprika (pimenton)
- 1 cup (120 g) frozen peas, thawed
- 4 eggs
- 1 tbsp chopped flat-leaf parsley leaves
- Grilled bread, to serve
Method
- Heat the oil in a frypan over medium heat. Add the prosciutto and chorizo and cook for 2 minutes, stirring, until beginning to crisp. Remove with a slotted spoon and drain on a paper towel.
- Add the onion to the frypan and cook, stirring, for 2-3 minutes until softened.
- Add the garlic, tomatoes, stock, paprika and fried prosciutto and chorizo, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened. Season with salt and black pepper.
- Add peas for final 2 minutes until just tender.
- Meanwhile, preheat the oven to 180C.
- Divide tomato mixture among four 300 ml baking dishes.
- Make an indent in the centre of each dish, then crack an egg into the indent.
- Bake in the oven for 10 minutes or until the egg white has set but yolks are still soft.
- Sprinkle with parsley and serve immediately with bread.