Spanish Flaming Eggs Recipes

EGGS FLAMENCO

Eggs Flamenco image

Provided by Anne Burrell

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
1 onion, diced
Kosher salt
2 garlic cloves, smashed and chopped
1 cup (1/2-inch) diced Spanish chorizo
1 teaspoon pimenton
1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup finely grated aged manchego
2 tablespoons chopped chives

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!

FLAMING EGGS

Flaming Eggs image

Make and share this Flaming Eggs recipe from Food.com.

Provided by Millereg

Categories Breakfast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 small onion
1/2 small red pepper
chopped red chilies or green chili, to taste
8 ounces crushed tomatoes
1 tablespoon tomato paste
3 eggs
paprika or cayenne pepper, to taste

Steps:

Preheat the oven to 320F degrees.
Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden.
Add the pepper and chilies and cook for a further 2-3 minutes.
Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
Transfer the tomato mixture into a shallow, ovenproof dish.
Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings).
One-by-one break each egg into the hollows.
Bake for 20-30 minutes or until the whites are set and the yolks are still soft.
Sprinkle with paprika or cayenne and serve immediately.

Nutrition Facts : Calories 139.5, Fat 9.7, SaturatedFat 2.2, Cholesterol 211.5, Sodium 116.8, Carbohydrate 6.3, Fiber 1.6, Sugar 4.1, Protein 7.4

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