Flamenco Sauce Recipes

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!

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 SAUCE

Steps:

• Heat a deep skillet until a drop of water sizzles quickly away; add olive oil.
• Add mushrooms, tomatoes, olives, garlic, and scallions and saute until mushrooms are limp.
• Add Tabasco, Marsala, and pepper; cover and simmer for 5 minutes.

HUEVOS A LA FLAMENCA

Steps:

• Preheat the oven to 350 degrees.
• In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
• Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
• Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
• Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.