Huevos A La Flamenco Recipes

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HUEVOS A LA FLAMENCA



Huevos a La Flamenca image

In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce. Posted for ZWT!

Provided by breezermom

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 lb chorizo sausage or 1/2 lb Italian sausage, sliced
1 1/2 cups ham, fully cooked and diced
1 medium onion, chopped
1 garlic clove, minced
3 large tomatoes, seeded, chopped, and drained
1 large red bell peppers or 1 large green bell pepper, chopped
1/2 cup tomato puree
1 tablespoon pimiento, sliced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon red pepper, ground
6 eggs
1 cup asparagus, cut into 1 inch pieces
1/4 cup frozen peas, thawed

Steps:

  • Preheat the oven to 350 degrees.
  • In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
  • Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
  • Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
  • Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.

Nutrition Facts : Calories 348, Fat 21.7, SaturatedFat 7.8, Cholesterol 237.5, Sodium 1092.2, Carbohydrate 12.2, Fiber 3.4, Sugar 6.2, Protein 25.9

'HUEVOS A LA FLAMENCA'



'Huevos a la flamenca' image

Categories     First course

Number Of Ingredients 0

Steps:

  • Fry the diced potatoes in a frying pan. When they are soft, remove them and put to one side.Remove part of the oil and sauté the garlic and finely chopped onion in the same frying pan. Add the tomato and fry lightly for 5 minutes. Add the peas and sauté for a further 5 minutes on a low heat, stirring occasionally. Then, add the sweet red pepper, cut into strips and the fried potatoes, mixing well, and allow to cook for another 10 minutes on a low heat, stirring from time to time. Salt to taste. Divide the mixture into 6 individual earthenware dishes. Break an egg over each one and place a slice of ham on one side and another of spicy sausage on the other. Place in a hot oven for 5 minutes until the eggs are cooked.

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

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.

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