Ingredients for Andalusian Flamenco Eggs
- 1/2 cup diced cooked ham
- Potato
- 2 tablespoons olive oil
- 1/2 cup chopped bell peppers
- 1/2 small onion, finely chopped
- 1/2 cup chicken or vegetable stock
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 4 ounces sliced chorizo sausage
- 1/2 cup frozen peas
- Asparagus Tips
- 4 large eggs
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Andalusian Flamenco Eggs
- Finely chop 1/2 cup of diced ham and 1/2 small onion. Sauté in 2 tablespoons of olive oil or butter over medium heat until the ham is lightly browned and the onion is translucent (about 5 minutes).
- Add 1/2 cup of chopped bell peppers (any color) and 1/4 cup of chopped fresh parsley. Pour in 1/2 cup of chicken or vegetable stock and gently sauté for another 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Stir in 4 ounces of sliced chorizo sausage (Spanish-style is best). Transfer the mixture to an oven-safe skillet or baking dish.
- Crack 4 large eggs directly onto the vegetable and sausage mixture. Season generously with salt and freshly ground black pepper.
- Place the skillet/dish in a preheated oven at 375°F (190°C) for 8-10 minutes, or until the eggs are cooked to your liking. The whites should be set, and the yolks may still be slightly runny or cooked through depending on preference.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
49g
Fat
71g
Carbs
15g
