Ingredients for Huevos A La Flamenca
- Chorizo Sausage
- 4 oz diced ham
- 1 medium onion (chopped)
- Garlic Clove
- 1 (28 oz) can crushed tomatoes
- Red Bell Peppers
- 2 tbsp tomato puree
- Pimiento
- Dried Thyme
- Dried Oregano
- Red Pepper
- 6 large eggs
- 1/2 cup cooked asparagus
- Frozen Peas
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How to Make Huevos A La Flamenca
- Preheat oven to 350°F (175°C).
- In a large skillet, cook 1 lb Spanish chorizo sausage, 4 oz diced ham, 1 medium onion (chopped), and 2 cloves garlic (minced) over medium heat until onion is softened and sausage is browned (about 8-10 minutes).
- Drain off excess fat from the skillet.
- Stir in 1 (28 oz) can crushed tomatoes, 1 red bell pepper (chopped), 1 green bell pepper (chopped), 2 tbsp tomato puree, 1 oz pimento (chopped), 1 tsp dried thyme, 1 tsp dried oregano, and 1/2 tsp ground red pepper.
- Bring to a boil, then reduce heat to low.
- Simmer uncovered for 15-20 minutes, or until the sauce has thickened and most of the liquid has evaporated.
- Spoon the sauce into six lightly greased 8-10 oz individual oven-safe casseroles.
- Crack 6 eggs, one at a time, into separate small bowls to avoid breaking the yolks.
- Carefully slide one egg into each casserole, on top of the sauce.
- Arrange 1/2 cup cooked asparagus and 1/2 cup cooked peas around each egg.
- Bake uncovered in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Sprinkle with smoked paprika before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
25g
Fat
38g
Carbs
4g
