Flamenco Eggs Ii Recipe

How to Make Flamenco Eggs Ii

1. Preheat oven to 350°F (175°C).
2. Warm 4 (6-ounce) individual oven-safe baking dishes.
3. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add 4 ounces of diced bacon and 4 ounces of chorizo, and cook until crispy, rendering the fat. Remove the bacon and chorizo and set aside, reserving the rendered fat in the pan.
4. Add 1/2 cup of chopped onion and 2 cloves of minced garlic to the pan and cook until softened, about 5 minutes, stirring occasionally.
5. Add 1 red bell pepper (chopped), 1 green bell pepper (chopped), and 1 (14.5 ounce) can of diced tomatoes (undrained) to the pan. Cook and reduce the sauce for 10 minutes, stirring occasionally.
6. Stir in 1 teaspoon of paprika and 2 tablespoons of sherry. The mixture should be slightly moist, but not dry. Adjust with a bit more sherry if needed.
7. Divide the vegetable mixture evenly among the warmed baking dishes.
8. Sprinkle each dish with 1 tablespoon of chopped fresh parsley.
9. In a bowl, whisk 8 large eggs together with a fork until lightly combined. Season with salt and cayenne pepper to taste.
10. Pour the egg mixture evenly over the vegetable mixture in each baking dish.
11. Bake for 8-10 minutes, or until the eggs are just set and the tops are lightly browned.
12. While the eggs bake, prepare the fried breadcrumbs: Cut the crusts off 2 slices of bread and pulse in a food processor until you have fine crumbs (or use a hand grater).
13. Heat 1/4 cup of olive oil in a large frying pan over high heat. Add 2 minced garlic cloves and cook for 30 seconds to infuse the oil with flavor. Remove and discard the garlic.
14. Add the bread crumbs to the hot oil and fry until golden brown and crispy, about 2-3 minutes, stirring frequently. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
15. Season the fried breadcrumbs with a pinch of salt and paprika.
16. Garnish the baked eggs with the crispy fried breadcrumbs, crumbled bacon, and chorizo.