eggs flamenco
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Extra-virgin olive oil
  • 1 small onion, diced
  • Kosher salt
  • 1 garlic clove, smashed and chopped
  • ½ cup (1/2-inch) diced Spanish chorizo
  • ½ teaspoon pimenton (smoky paprika)
  • 1 (14.5-ounce) can plum tomatoes, coarsely chopped with their juice
  • 4 eggs
  • ⅓ cup finely grated aged manchego
  • 1 tablespoon chopped green onions
  • Special Equipment: 2 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas. I could not find cazuelas and used 10-ounce ramekins. I asked for cazuelas at a well-known kitchen store and they had NO idea what I was talking about! I suggest a Latin market visit would help track these down.
Instructions
  1. Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft.
  2. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes.
  3. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
  4. Preheat the oven to 400 degrees F. Oil the cazuelas or ramekins. Fill each dish about halfway with the tomato sauce.* Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake 8-14 minutes.**
  5. When the eggs are done, sprinkle with green onions and serve. Serves 2 (or 3), depending on the size of your dishes.
Notes
* Even though I half filled my dishes with tomato sauce, I still had enough for another. It was absolutely imperative that I make another serving with another two eggs and cheesiness. And eat it. Right. Then. ** Eight minutes will give you set egg whites with runny yolks. I baked mine for 14 minutes and ended up with solid but translucent yolks and well-set whites, except for the middle of the dish. My tomatoes created lots of hills and valleys in the dish with the coarse chop. You may want to dice your tomatoes more finely if you want a flatter canvas for the eggs to ensure a more even cook time.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/eggs-flamenco/