Eggs a la flamenca is a simple recipe ... that doesn't have a recipe. Let me explain.
It seems that its origin was some Sevillian bars that combined various vegetables and sausages with an egg made in the oven. The final colorful appearance of the dish earned it the name without argument (similar to the flamenco dancers outfit) . Generally, flamenco eggs are cooked in individual clay pots that can be baked directly.
The flamenco eggs can be fried with several vegetables - onion, tomato, pepper - or several sautéed vegetables - peas, asparagus, aubergine, zucchini - or even a combination of both. It is also common to add chorizo or ham tips and even add potatoes. Sometimes everything is covered with crushed tomato but it is always topped with one or two eggs per serving that are curdled in the oven. But none of this, except the egg, is fixed in any written recipe.
If you enter several Sevillian taverns, each one will serve you a different recipe, but this is not what interests us. What interests us is that it is a complete dish, very easy to make and that it can solve a dinner in a matter of minutes or be a very tasty starter. I leave you my recipe, which is any possible one of thousands of possible ones. Of course, combining animal and vegetable protein to make it complete if we also dip bread in the egg yolk.
INGREDIENTS (4 people)
- 1 large purple onion (sweet)
- 1 clove garlic
- 100 grams (3.5 oz) of spanish ham in cubes
- 100 grams (3.5 oz) of chopped chorizo
- 1 large eggplant
- 1 large zucchini
- 8 tomatoes (or a 200 gram/7 oz can of crushed tomato)
- 8 eggs
- Extra virgin olive oil
- Salt
- Pepper
- Vinegar
- Tabasco sauce
In a large frying pan, pour a generous stream of olive oil. Over medium heat we fry the finely chopped onion and the grated garlic clove.
When the transparent onion we add the ham in cubes, the chopped chorizo, as well as the aubergine and zucchini in very small pieces without removing the skin.
Simmer until the vegetables are well done and soft. Season with salt and pepper. Then add the tomatoes without skin or seeds and finely chopped until the water almost disappears.
At that moment we incorporate that abundant sauce in each small clay pot. We make a couple of depressions on the sauce to accommodate the eggs, pouring a splash of vinegar on each one. We break the eggs and place in that hole. We salt and pepper them and add a few drops of tabasco - this is my particular taste, it is not really necessary -.
Now we put the casseroles in the oven preheated to 180 degrees (356 F) for a few minutes, just so that the white begins to whiten but without the egg completely curdling since we want the yolk to be soft and thus be able to wet bread.
Flamenco eggs should be eaten only by dipping them with bread. This is not written anywhere but by doing so we make this recipe unforgettable.
