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Flamenco Eggs
This lesser known Spanish version of Shakshuka is an absolute winner! It’s made up of a rich tomatoey sauce with onions, garlic, peppers, smoked paprika and crispy chorizo with baked eggs topped with peas and it’s delish! Mop it up with garlicky toasted sourdough.
Serves 2
Ingredients:
Olive oil
1/2 red onion
1/2 red pepper
2 garlic cloves
2 tsp smoked paprika
2 large tomatoes (or some cherry)
1/2 tin chopped tomatoes
1/2 chorizo sausage
3-4 eggs
Frozen peas
Parsley
Method:
1. Fry off the chorizo in a dry pan until crisp and remove from the pan.
2. Slice the onion and sweat in the chorizo fat until soft. Add the pepper and garlic, sauté for a few more minutes.
3. Add the paprika followed by the diced tomatoes followed by the tinned tomatoes. Give a good stir and allow to simmer for about 10 mins. If it’s drying out at a splash of water.
4. Make 3 wells in the sauce, crack the eggs in, arrange the chorizo on top, scatter with peas and either slowly cook on the hob with a lid on top or transfer to the oven for about 6-8 mins until the egg whites are cooked. Top with parsley.
5. Toast the sourdough and rub with a slice with fresh garlic, spread over some butter or olive oil and top with the eggs and sauce.
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