FLAMENCO EGGS
Steps:
- Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 inch thick.
- Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
- Heat oven to 350 F.
- Heat approximately 2 tablespoons extra virgin olive oil in a large, heavy-bottomed frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
- In the same pan, sauté the onion, garlic, and pepper. Add the tomato sauce, paprika, and sherry wine and reduce.
- Divide the onion and pepper mixture between four glass, clay or ceramic oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10 to 15 minutes.
- While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel a garlic clove . Heat the same frying pan, adding 1 to 2 more tablespoons of olive oil. Add garlic cloves to oil and fry without burning the garlic.
- Remove garlic. Add the breadcrumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
- When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
- Serve and enjoy!
Nutrition Facts : Calories 553 kcal, Carbohydrate 48 g, Cholesterol 254 mg, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, Sodium 577 mg, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 21 g
EGGS FLAMENCO WITH BLOODY MARYS
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.
EGGS FLAMENCO
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!
FLAMENCO EGGS
Make and share this Flamenco Eggs recipe from Food.com.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Heat the olive oil in a large skillet. Add onion and garlic and cook over low heat for 5 minutes. Add peppers and cook 10 minutes longer. Stir in tomatoes and parsley, season to taste with salt and cayenne pepper. Cook 5 minutes longer. Stir in corn kernels and remove the skillet from heat.
- Divide the mixture between 4 individual ovenproof dishes. Make a hollow in the surface of each using the back of a spoon. Break an egg into each depression.
- Bake for 15-25 minutes or until the eggs have set. Serve hot.
Nutrition Facts : Calories 279.2, Fat 19.4, SaturatedFat 3.6, Cholesterol 211.5, Sodium 240.3, Carbohydrate 20.1, Fiber 3.7, Sugar 7.6, Protein 9.4
FLAMENCO EGGS II
Make and share this Flamenco Eggs II recipe from Food.com.
Provided by pattikay in L.A.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Warm 4 individual baking dishes.
- heat oil in a large frying pan and fry the bacon and chorizo, to give off fat. Add onion and garlic and cook gently till softened, stirring.
- add the peppers and tomatoes and cook and reduce, stirring occasionally.
- Add some paprika and sherry - mixture must not be too dry.
- Divide the vegetable mixture evenly among the baking dishes. Sprinkle with parsley.
- Swirl the eggs together with a fork, without overmixing and season with slat and cayenne.
- Pour over the vegetable mixture.
- Bake the eggs and vegetables for 8 minutes or till the eggs are just set.
- meanwhile, make fried breadcrumbs: Cut the crusts off the bread and reduce to crumbs in a food processor, or use a hand grater.
- heat plenty of oil in a large frying pan over high heat, add the garlic cloves for a few moments to flavor it, then remove and discard.
- Throw in the crumbs and brown quickly, scooping them on to a paper towel with a slotted spoon.
- Season with a little salt and paprika, then sprinkle around the edge of the eggs when ready.
Nutrition Facts : Calories 611.3, Fat 42.2, SaturatedFat 12.9, Cholesterol 468.7, Sodium 929.5, Carbohydrate 27.4, Fiber 4, Sugar 8.9, Protein 27.4
FLAMENCO EGGS
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
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
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Ratings 4Calories 284 per servingCategory Brunch, Lunch
- Preheat oven to 400F/200C and have two small oven-proof dishes ready for baking (I used 6 1/2in/17cm terracotta cazuelas, but baking dishes or even small skillets will work).
- Finely chop the pepper, onion and garlic. Peel the tomatoes then finely chop. (You can peel them as you prefer but easiest is placing in a bowl, covering with boiling water and leaving a couple minutes. Then prick the skin and it should start to burst open).
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add the slices of chorizo and cook for a minute or two on either side until gently crisp. Remove the slices of chorizo and set aside.
- Add the peppers and onion to the skillet and cook for around 7-10 minutes until they are both softening. Add the garlic and cook a minute more then add the tomatoes and paprika. Cook for another 2-3 minutes until the tomatoes are breaking up a little.
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