Huevos A La Flamenca Recipes

HUEVOS A LA FLAMENCO

Huevos a la Flamenco image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1/2 small white onion, finely chopped
2 large cloves garlic, finely chopped
1 red bell pepper, roasted, peeled, and finely chopped
3 ounces Serrano or prosciutto ham, finely diced
2 large tomatoes, peeled, seeded and finely chopped
1 tablespoons finely chopped parsley
1 small bay lettuce
1/4 teaspoons freshly ground pepper
1/3 cup water
2 teaspoons olive oil
6 eggs
1/2 cup cooked peas
1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips
3 tablespoons dry sherry (optional)
Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

Steps:

Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.

HUEVOS A LA FLAMENCA

Huevos a la Flamenca image

Make and share this Huevos a la Flamenca recipe from Food.com.

Provided by Nicky

Categories Vegetable

Time 35m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

chips (for one)
1 can tomatoes
1 pinch basil
1 pinch thyme
1 tablespoon olive oil
1/2 can chicken stock
1 teaspoon sugar
1/2 tablespoon salt
1 egg
4 slices bacon
2 tablespoons green peas
green peas
4 pieces chorizo sausage

Steps:

Fry chips until they are done.
Mix tomato with oil, basil, thyme, chicken stock, sugar and salt and leave to simmer.
Place chips in small oven dish and cover the chips with the sauce.
Put on top of the sauce, on the side the bacon, the chorizo and the green peas and on the other side put the egg (once cracked open).
Put in the oven until the egg has gone nearly brown.

Nutrition Facts : Calories 692.5, Fat 60, SaturatedFat 17.2, Cholesterol 273.1, Sodium 4329.6, Carbohydrate 19.5, Fiber 4.5, Sugar 13.5, Protein 20.4

HUEVOS A LA FLAMENCA

Huevos a La Flamenca image

In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce. Posted for ZWT!

Provided by breezermom

Categories Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb chorizo sausage or 1/2 lb Italian sausage, sliced
1 1/2 cups ham, fully cooked and diced
1 medium onion, chopped
1 garlic clove, minced
3 large tomatoes, seeded, chopped, and drained
1 large red bell peppers or 1 large green bell pepper, chopped
1/2 cup tomato puree
1 tablespoon pimiento, sliced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon red pepper, ground
6 eggs
1 cup asparagus, cut into 1 inch pieces
1/4 cup frozen peas, thawed

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.

Nutrition Facts : Calories 348, Fat 21.7, SaturatedFat 7.8, Cholesterol 237.5, Sodium 1092.2, Carbohydrate 12.2, Fiber 3.4, Sugar 6.2, Protein 25.9

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