Flamencoeggs Recipes

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.

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.

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!

Steps:

• Cut the ham into small pieces and fry in the oil or butter, with the onion, until it begins to color.
• Add the other vegetables and sufficent stock to moisten, then saute gently for a few minutes, stirring carefully.
• Add the sliced sausage and put the mixture into an ovenproof dish; break the eggs on top and put in a hot oven (450*) for a few minutes, until the eggs are set.

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.