Andalusian Flamenco Eggs Recipes

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ANDALUSIAN FLAMENCO EGGS



Andalusian Flamenco Eggs image

Perfect if friends drop in or after an exhausting day at the sales this traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare.

Provided by louise_fro

Time 45m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely chopped
2 red peppers finely chopped
2 garlic cloves, finely chopped
500g fresh tomatoes grated on a cheese grater
1 Teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper to taste
You'll also need 4 medium sized ramekins

Steps:

  • Make a sofrito by frying the onion and peppers slowly in the olive oil, when they're soft add the garlic (approx. 10min).
  • Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 min. Season to taste.
  • Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.
  • Preheat oven to 200C and bake the ramekins for about 10 mins or until the eggs are set but still runny.
  • Garnish with parsley and serve with crusty bread.

FLAMENCO EGGS



Flamenco Eggs image

Learn how to make Flamenco eggs, a popular Spanish baked egg dish with chorizo, sausage, onion, garlic, peppers, and tomatoes.

Provided by Lisa & Tony Sierra

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 13

3 to 4 tablespoons Spanish extra virgin olive oil
4 to 5 ounces Spanish chorizo sausage
8 ounces Spanish morcilla de cebolla onion blood sausage
1 medium yellow onion
2 garlic cloves
1 red pepper
1 green pepper
1 8-ounce can tomato sauce (or homemade tomato sauce )
1 to 2 tablespoons Spanish sweet paprika
4 tablespoons dry sherry
8 large eggs
2 slices stale bread
1 garlic clove

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



Eggs Flamenco image

Provided by Anne Burrell

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

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!

ANDALUSIAN FLAMENCO EGGS



Andalusian Flamenco Eggs image

Make and share this Andalusian Flamenco Eggs recipe from Food.com.

Provided by CJAY8248

Categories     Breakfast

Time 25m

Yield 1 casserole, 2-4 serving(s)

Number Of Ingredients 11

2 -3 slices cooked ham
1/2 lb sliced cooked potato
olive oil or butter
1/2 sweet red pepper, cut in strips
1 tablespoon finely chopped onion
1 little good stock
1/2 lb tomatoes
1/2 lb continental-type sausage
1/2 lb cooked peas
3 asparagus tips
4 -8 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.

Nutrition Facts : Calories 720.4, Fat 42.8, SaturatedFat 14.3, Cholesterol 437.8, Sodium 1193.3, Carbohydrate 47.7, Fiber 10.8, Sugar 12.4, Protein 35.9

HUEVOS A LA FLAMENCO



Huevos a la Flamenco image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

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.

FLAMENCO EGGS



Flamenco Eggs image

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

2 tablespoons olive oil
4 ounces bacon or 4 ounces pancetta, chopped
8 ounces chorizo sausage, diced (The hard, dried type)
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 1/4 lbs tomatoes, chopped
2 tablespoons sherry wine
3 tablespoons fresh parsley, chopped
4 extra large eggs
salt, Paprika, Black Pepper, and Cayenne Pepper to taste

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

ANDALUSIAN PORK ROLLS



Andalusian Pork Rolls image

Categories     Pork     Appetizer     Fry     Cocktail Party     Pork Chop     Prosciutto     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 teaspoons milk
2 large eggs, lightly beaten with 2 teaspoons mi
1 cup (about) plain dried bread crumbs
olive oil (for frying)

Steps:

  • Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
  • Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

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