Baked eggs with chorizo in tomato sauce | Huevos a la flamenca
This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge – plenty of veggies, a bit of chorizo (bacon or ham) and eggs. Just a few staples thrown together. I used asparagus because they are now in season but it could have been peppers or just any other vegetable.
INGREDIENTS
200g peas, defrosted
1 bunch green asparagus, chopped
50ml olive oil
5 garlic cloves, thinly sliced
1 medium onion, thinly sliced
2 small chorizo sausage, sliced
1 x 400g tin chopped tomatoes
a pinch of sugar
½ tsp sweet smoked paprika
2 tbsp finely chopped fresh parsley, plus a little extra to garnish
5 eggs (or 8 if you are really hungry)
salt and freshly ground black pepper
bread, to serve
Preparation
Preheat the oven to 180°C/350°F/gas mark 4.
Put the olive oil in a frying pan over a medium heat. Add the onion and fry for 4 minutes before adding the chopped garlic and the chorizo. Cook for about 3 minutes and then add the asparagus and peas. Cook for a further 2 minutes before adding the chopped tomatoes, sugar, smoked pimentón and a pinch of salt (don’t over season at this point as the Serrano or chorizo will release more salt when baking). Cook it for 5 minutes over a low heat.
If you are not cooking it in a pan that can go into the oven, pour into a medium ovenproof dish or 4 individual dishes, crack the eggs over the top and season. Bake for 7–8 minutes or until the egg is cooked to your liking. Garnish with a little finely chopped fresh parsley, season the eggs and serve with good bread.
Tip
Duck eggs work really well in this dish; they have that extra bit more flavour and, as we know, size does matter.
