Andalusian Flamenco Eggs Recipes

ANDALUSIAN FLAMENCO EGGS

Steps:

• Cut the ham into small pieces and fry in the oil or butter, with the onion, until it begins to color.
• Add the other vegetables and sufficent stock to moisten, then saute gently for a few minutes, stirring carefully.
• Add the sliced sausage and put the mixture into an ovenproof dish; break the eggs on top and put in a hot oven (450*) for a few minutes, until the eggs are set.

FLAMENCO EGGS

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.