Huevos a la Flamenca (Eggs Flamenco)

 

                This dish is Andalusian in origin and was probably created in the city of Seville. It is perfect for a brunch, a light evening meal, or served as a first course to a dinner.

                This dish looks best cooked and served in a "cazuela", a flameproof earthenware dish.

Serves 4 

• 60 ml olive oil
• 1 large boiled potato, diced
• 1 large onion, chopped
• 125 gr prosciutto or similar curd ham, diced
• 4 tomatoes, peeled and chopped
• 125 gr chorizo or similar sausage, thinly sliced
• 80 ml frozen green peas, thawed
• 80 ml string beans, cut into 1 in (2.5 cm) lengths
• Salt and pepper, to taste
• 4 eggs
• Chopped parsley, for garnish

1. Preheat the oven to 350F (180C).
2. Heat the oil in a large pan or earthenware dish, then add the potato and stir-fry until browned ; add the onion and cook for 2 to 3 minutes, then add the ham and stir-fry for several minutes.
3. Stir in the tomatoes and cook an additional 5 minutes ; add the sausage, green peas, string beans, salt and pepper.
4. Cover and cook until the vgetables are tender.
5. Break the eggs over the mixture or divide the mixture among individual heatproof dishes and break an egg in each.
6. Bake until the eggs are just set, about 15 minutes ; serve, sprinkled with the chopped parsley.

BON APPÉTIT