Eggs a la Flamenca
Eggs a la Flamenca

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggs a la flamenca. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

There are many theories about where the name of this recipe comes from: some say the creator of the recipe named them that way because of the color of the ingredients and how it reminded him of the colors found on the dress of a flamenco dancer. Huevos a la flamenca (flamenco eggs) are one of the tastiest Spanish egg recipes. Easy to make, it is an old and very traditional Spanish egg dish, with many different versions, depending on the area they come from.

Eggs a la Flamenca is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Eggs a la Flamenca is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook eggs a la flamenca using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Eggs a la Flamenca:
  1. Prepare 2 each ※Red and yellow bell peppers
  2. Prepare 1 ※Onion
  3. Take 3 clove ※Garlic
  4. Prepare 3 tbsp Olive oil
  5. Get 2 can Whole canned tomatoes
  6. Take 1 few sprigs Thyme or rosemary
  7. Make ready 7 to 8 grams Salt
  8. Make ready 4 to 6 Eggs
  9. Prepare Toppings:
  10. Prepare 1 few slices Cured ham
  11. Take 1 Finely chopped parsley

Its local name is "Huevos a la flamenca" which means "Flemish eggs" in Spanish Local name of the dish: Huevos a la flamenca. Place of origin: Spanish recipes, recipes from Andalucia Eggs a la Flamenca Method. Sautee chilli and garlic in medium heat pan, until soft. On a tray set the empty tomatoes.

Instructions to make Eggs a la Flamenca:
  1. These are all the steps in a nutshell: Saute the ※ ingredients → Add the canned tomatoes and herbs and simmer → Put into a heatproof container and top with an egg, bake until soft set → Top with cured ham to finish.
  2. Slice the ※ ingredients about 3 mm thick.
  3. Put the olive oil in a pan and sauté the garlic until it's lightly colored, taking care not to let it burn.
  4. Add the onion, and sauté for about 10 minutes over medium-low heat.
  5. Add the peppers after 10 minutes, and sauté for another 20 minutes or so.
  6. Crush the tomatoes with your hands.
  7. Add the crushed tomatoes and herbs to the pan and bring to a boil. Simmer for about 10 minutes over low heat.
  8. Season with salt.
  9. If you let the sauce cool down and refrigerate it, you can heat it up in the microwave to enjoy! Make a batch of it since it's handy to have in stock.
  10. Remove the thyme (or rosemary) sprigs.
  11. Divide the sauce into heatproof containers, and make a dent in the middle of each.
  12. Slide an egg in the indentation, and put the container in the oven. (See Hints)
  13. It's done when the egg is soft set.
  14. Tear the cured ham (or bacon, or sausage) and place around the egg.
  15. Garnish with parsley (optional).

Pour the hot tomato juice into each of them, and crack and egg inside as well. Most people consume eggs in the simplest of ways, such as fried eggs, scrambled eggs, or an omelette, and not that there´s anything wrong with that. In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy sofrito sauce.

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