Flamenco Eggs from Sevilla

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Ingredients

• 8 eggs
• 100 grams serrano ham
• chopped, slices of chorizo sausage
• cooked peas
• cooked asparagus tips or a few cooked green beans
• 1 small onion
• chopped
• 1 clove garlic, chopped
• chopped parsley
• strips of tinned red pimiento
• 3 tomatoes (about 750 grams), peeled and chopped
• 4 tablespoons olive oil
• salt
• pepper

Instructions - How to Make

1. In a frying pan heat the oil and add the chopped ham, onion and garlic.
2. Sauté a few minutes, then add the tomatoes.
3. Continue cooking on a medium heat until tomatoes are very reduced, about 15 minutes. Oil four (or eight) oven-proof ramekins and divide the tomato sauce between them.
4. Break one or two eggs into each ramekin.
5. Put chorizo (sausage) slices around the eggs and sprinkle on a few cooked peas, asparagus or beans. Criss-cross the eggs with strips of pimiento.
6. Sprinkle with salt and pepper and chopped parsley.
7. Put in a hot oven (200ºC) until whites are set but yolks still liquid, about 8 minutes.

Nutrition

Calories

750 cal

Fat

56 g

Carbs

26 g

Protein

37 g

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