Flamenco Eggs Recipes

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EGGS FLAMENCO WITH BLOODY MARYS



Eggs Flamenco with Bloody Marys image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

Extra-virgin olive oil
1 onion, diced
Kosher salt
2 cloves garlic, smashed and chopped
1 cup 1/2-inch diced Spanish chorizo
1 teaspoon pimenton
One 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 fresh chives
Bloody Marys, recipe follows
1 quart vegetable juice
3 tablespoons celery salt, plus more for rimming the glass
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 to 2 teaspoons Sriracha
2 tablespoons sherry vinegar
Lime wedges
Ice cubes
Vodka
Celery stalks, for garnish
Large green olives, for garnish

Steps:

  • Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. 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 the manchego cheese. Place the cazuelas into the 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 with Bloody Marys.
  • Eggselent!
  • In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
  • Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.

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 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.

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!

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

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