eggs flamenco
This is a popular tapas dish, but I think it's great for breakfast.
prep time
10 Min
cook time
45 Min
method
Bake
yield
2 serving(s)
Ingredients
- olive oil
- 1 medium shallot, chopped
- 2 cloves garlic, minced
- 1 cup ground chorizo
- 1 teaspoon paprika
- 1 can plum tomatoes and its juices, passed through a food mill or juice tomato sauce (28 oz)
- 4 large eggs
- 1/2 cup shredded Manchego cheese
- fresh chives for garnish
How To Make eggs flamenco
-
Step 1Coat a saucepan with olive oil and add the shallot, and cook for 2 minutes. Add the garlic and cook for 30 seconds. Add the chorizo and cook until it's no longer pink. Taste and add some salt along with paprika.
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Step 2Add the tomatoes or tomato sauce and bring to a boil. Reduce to a simmer and simmer for 20 minutes.
-
Step 3Preheat the oven to 400 degrees. Get two terracotta dishes out, or use one pan, whatever you have.
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Step 4Fill each dish halfway with the tomato mixture. Top with two eggs each. Sprinkle with Manchego cheese.
-
Step 5Bake until the eggs are done, about 10 minutes. Garnish with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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