Guest Author - Rachel L Webb
This dish looks really appetising when presented in individual ramekins or traditional brown clay dishes "cazuelas", which come in many different sizes.
The quantities here are to serve 4 people as a starter sized dish. It's easy to adjust the quantities for a supper dish or for more people.
Huevos a la Flamenca
4 tbsp virgen olive oil
1 large onion, skinned and chopped
2-3 garlic cloves, skinned and crushed
2 chorizo sausages, skinned and chopped
100-150g ham, prawns etc. chopped
1 large green pepper, chopped
400g tin tomatoes, chopped
cooked green beans, optional 50-100g, chopped
salt, pepper, paprika
Eggs- 4 or 8, depending on whether you want to serve one or two per person.
Heat the oven to fairly high, around 180F.
If you're going to use one dish, say, a cazuela that can be used on a hob then use it to fry the onion in the olive oil. If you're planning to use small ramekins put them in the oven to warm up and fry the onions in a frying pan.
When the onions are soft add the garlic, ham, sausage etc. fry gently until cooked.
Divide between the small dishes or put to one side if using the big dish.
Fry chopped green pepper for around 4 minutes, add the tin of tomatoes.
Add the salt, pepper and a little paprika and cook to reduce the quantity of tomato down to a sauce.
Add the green beans and heat through. Take off the heat.
Divide the mixture between the ramekins or add the meat to your sauce.
Break the eggs on top of the sauce, lightly swirl them with a fork and put them immediately into the oven to cook. This should take about 15 to 20 minutes.
An absolutely delicious and colourful dish, serve straight from the oven with fresh crusty bread and a huge salad dressed as the Spanish do.
Add your washed salad ingredients, lettuce, tomato, onion etc. Top it with a tin of tuna and some olives and dress it with firstly with salt, second with vinegar and lastly with an extra virgen olive oil - Spanish of course.