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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins
Serves
4

FLAMENCO EGGS WITH TOMATO & SERRANO HAM
SERVES FOUR

Posted by Ebury Publishing Published See Ebury Publishing's 77 projects » © 2018 Rick Stein / Ebury Press · Reproduced with permission.
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  • Step 1

    Heat the oil in a large frying pan or shallow casserole about
    28cm in diameter over medium-low heat. Cook the onion
    and garlic until soft, 5 to 10 minutes. Add the ham and the
    pimentón picante, fry for 3 minutes, then add the chopped
    tomatoes and tomato paste. Cover the pan and cook until
    the tomatoes are reduced and pulpy, about 10 to 15 minutes.
    Cook fresh peas for 3 minutes, then drain and refresh
    under cold water; frozen peas do not require precooking.
    Cook the green beans for 4 minutes, then drain and refresh
    under cold water.

  • Step 2

    Heat the oven to 200°C/gas 6, unless you choose to finish
    cooking on the hob.

  • Step 3

    Scatter the peas and beans over the tomato sauce in the
    pan. Break the eggs into the sauce. Arrange the chorizo slices
    around the eggs, and the red pepper strips over and around
    the eggs. Season with salt and pepper.

  • Step 4

    Bake until the egg whites are set and the yolks still soft,
    about 10 to 15 minutes, checking after 10. Alternatively, cook
    on the hob over a medium heat with a lid on the pan for
    10 to 15 minutes. Meanwhile, rub the bread with the garlic,
    brush with the olive oil and griddle it on a ridged pan or
    in a frying pan. Scatter the chopped parsley over the dish
    and serve with griddled bread.

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