Ingredients for Flamenco Eggs Ii
- 6 tablespoons olive oil
- 4 ounces diced bacon
- 4 ounces chorizo
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 tablespoons dry sherry
- 1/4 cup fresh parsley, chopped
- 8 large eggs
- salt to taste
- 1 teaspoon paprika, plus a pinch
- cayenne pepper to taste
- 2 slices stale bread, crusts removed
- 6 tablespoons oil
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How to Make Flamenco Eggs Ii
- Preheat oven to 350°F (175°C).
- Warm 4 (6-ounce) individual oven-safe baking dishes.
- 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.
- 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.
- 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.
- 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.
- Divide the vegetable mixture evenly among the warmed baking dishes.
- Sprinkle each dish with 1 tablespoon of chopped fresh parsley.
- In a bowl, whisk 8 large eggs together with a fork until lightly combined. Season with salt and cayenne pepper to taste.
- Pour the egg mixture evenly over the vegetable mixture in each baking dish.
- Bake for 8-10 minutes, or until the eggs are just set and the tops are lightly browned.
- 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).
- 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.
- 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.
- Season the fried breadcrumbs with a pinch of salt and paprika.
- Garnish the baked eggs with the crispy fried breadcrumbs, crumbled bacon, and chorizo.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
35g
Fat
64g
Carbs
9g
