Eggs Flamenco

9 Mar

In a never ending quest to find uses for eggs (I currently have about 16, and that’s just from this week – these girls are laying machines), added to a love of all things tapas, I was excited to see Anne Burrell make Eggs Flamenco.  My dear Spanish grandfather will turn in his grave if he reads this, but since I have a non meat eating friend joining us for dinner next weekend (when I’m planning to make this dish), I’m going to use soyrizo.  Blasphemy, I know, but hey, I don’t think it’s half bad flavor wise, and since I’ve never made this any other way, we’ll never know the difference.  Right?

(** updated to add, that no one knew the difference, and it was delicious, even though I let the eggs cook a bit too long.)

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
Directions
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.

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One Response to “Eggs Flamenco”

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  1. » Eggs in Hell See Jen Eat - December 30, 2016

    […] I still think the Spanish version (Eggs Flamenco) wins over this one, this was a fun, spicy option.  I halved this recipe since 8 eggs for two […]

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