Huevos A La Flamenca Recipes

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HUEVOS A LA FLAMENCA

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



Huevos a La Flamenca image

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

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

HUEVOS A LA FLAMENCO

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 16



Huevos a la Flamenco image

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.

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

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #breakfast     #main-dish     #pork     #vegetables     #spanish     #oven     #european     #stove-top     #dietary     #low-calorie     #low-carb     #low-in-something     #meat     #pork-sausage     #onions     #peppers     #equipment

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