If you have noticed that I tend to publish a lot of recipes for eggs, there's a reason for it...I love them, for lunch.
In Europe, as well as most of Latin America, eggs are eaten mostly at lunch and not for breakfast as they do here in the United States. Mexico and the U. K. are perhaps the only exception I can think of, unless you are a farmer. Breakfast is usually a light meal of juice, a small pastry and coffee, strong and lots of it. Eggs, on the other hand, are served quite frequently for lunch and can be quite elaborate, hot or cold.
The Spaniards are quite good when it comes to making eggs (think Spanish Omelette) and can be counted on for a few variations of baked eggs. Here is perhaps the most famous and my favorite, with or without the potatoes. For the recipe...
Huevos a la Flamenca (with potato)
serves 2
Ingredients
2 TB olive oil
1 chorizo sausage, chopped
2 TB. chopped Serrano ham or regular ham
1 medium potato, peeled and diced*
1/2 medium onion, chopped
1 medium potato, peeled and diced*
1/2 medium onion, chopped
2 TB. chopped green pepper
1tsp crushed garlic
4 TB crushed tomatoes diced tomatoes (I use Pomi)
1tsp crushed garlic
4 TB crushed tomatoes diced tomatoes (I use Pomi)
1/2 small can petis pois (baby peas)
4 eggs
Method
1. Heat 1 TB oil in a large frying pan over medium heat. Add potato and onion to the pan with a few tablespoons of water. Cook for 5-6 minutes, stirring occasionally until the potato starts to brown and crisp. The water should be completely consumed.
2. Add the other tablespoon of oil to the pan as well as the chorizo and cook for 3-4 minutes, until browned.
3. Add garlic and ham Cook for 30 seconds.
4. Stir in crushed tomato. Simmer for 5 minutes. Stir in petit pois.
4 eggs
Method
1. Heat 1 TB oil in a large frying pan over medium heat. Add potato and onion to the pan with a few tablespoons of water. Cook for 5-6 minutes, stirring occasionally until the potato starts to brown and crisp. The water should be completely consumed.
2. Add the other tablespoon of oil to the pan as well as the chorizo and cook for 3-4 minutes, until browned.
3. Add garlic and ham Cook for 30 seconds.
4. Stir in crushed tomato. Simmer for 5 minutes. Stir in petit pois.
Test for salt and pepper.
5. Transfer the mixture to 2 large ramekins or small casserole dishes. Make two indentation in the mixture of each dish and gently crack an egg into each indentation.
6. Bake for 15-20 minutes in a 200 deg C (400 deg F) preheated oven until the egg whites are set.
You should really bake them in a bain marie for softer eggs.
*I usually skip the potatoes and start with sauteeing the onion in 1 TB olive oil. no water is necessary.
5. Transfer the mixture to 2 large ramekins or small casserole dishes. Make two indentation in the mixture of each dish and gently crack an egg into each indentation.
6. Bake for 15-20 minutes in a 200 deg C (400 deg F) preheated oven until the egg whites are set.
You should really bake them in a bain marie for softer eggs.
*I usually skip the potatoes and start with sauteeing the onion in 1 TB olive oil. no water is necessary.
This looks really good. I will have to try it some day for lunch.
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