Flamenca Eggs
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Tomato passata (tomato puree) | 700g |
| Potatoes | 400g |
| Green peas | 150g |
| Chorizo sausage | 100g |
| Prosciutto crudo (dry-cured ham) | 20g |
| Yellow onions | 1 |
| Garlic | 1 clove |
| Extra virgin olive oil | 80g |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
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Prep the Potatoes: Start by peeling the potatoes and cutting them into small cubes, approximately half a centimeter in size. This will help them cook evenly and quickly.
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Cook the Potatoes: Heat the olive oil in a large frying pan over medium heat, ensuring it covers the bottom of the pan. Add the potato cubes and fry them until they are golden brown and crispy on the outside, while soft inside. Set them aside.
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Sauté the Onion: While the potatoes are cooking, peel and finely chop the onion. In a separate pan, heat a small amount of olive oil and sauté the onion until it becomes soft and translucent.
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Prepare the Chorizo: Slice the chorizo sausage into thin rounds and then dice the slices into small pieces. Add the diced chorizo to the pan with the onions, and cook until the chorizo starts to release its flavorful oils.
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Add Tomato Passata: Pour the tomato passata into the pan with the chorizo and onion mixture. Season with salt and pepper to taste. Stir everything together and let it simmer on medium heat for about 30 minutes with the lid on, allowing the flavors to meld.
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Combine the Potatoes: After the tomato sauce has cooked down and thickened, add the cooked potatoes into the pan. Stir well to combine, ensuring the potatoes are evenly coated with the flavorful tomato mixture.
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Cook the Eggs: Gently crack each egg into a small bowl, ensuring that the yolk stays intact. Create a small well in the center of the dish and carefully pour the egg into it. Be careful not to break the yolk. The heat of the dish will cook the eggs as they bake.
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Bake the Dish: Transfer the pan (or individual cocottes if you have them) into a preheated oven at 200°C (392°F) and bake in static mode for about 10 minutes, or until the egg whites are set but the yolk is still soft and runny.
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Final Touches: Once baked, remove the dish from the oven and serve immediately. Sprinkle with a pinch of salt to enhance the flavors, and enjoy the rich and savory goodness of these Flamenca Eggs.
Tips:
- You can substitute the chorizo with another type of sausage if preferred, but the smoky flavor of chorizo is what makes this dish so special.
- For a more decadent version, top the dish with a sprinkle of grated cheese before baking.
These Flamenca Eggs are the perfect combination of crispy potatoes, savory chorizo, and rich tomato sauce, all topped with a perfectly baked egg. Serve them as a hearty main course that is both comforting and flavorful—ideal for a brunch or a satisfying dinner. Enjoy with some crusty bread on the side to scoop up all the delicious sauce!
