Huevos a la flamenca
This simple tomato and egg dish from Peter Sanchez-Iglesias is a brilliant, simple lunch or brunch dish. Tomatoes are simmered with plenty of olive oil, paprika, onion, chilli and garlic until thick and rich, before being topped with serrano ham and eggs.
Ingredients
Metric
Imperial
- 1 white onion, sliced
- 1 1/2 large garlic cloves, chopped
- 1/2 red chilli, deseeded and sliced
- bouquet garni, thyme, rosemary and bay wrapped with some leek
- 1 tin of chopped tomatoes
- 2g of hot paprika
- 6.5g of sweet paprika
- 4 eggs
- 30g of jamón serrano, sliced
- extra virgin olive oil
- salt
- freshly ground black pepper
Method
Sweat the onion, chilli and garlic in olive oil with the bouquet garni. Season well with salt and, once soft, add the tomatoes
- 1 white onion, sliced
- 1 1/2 large garlic cloves, chopped
- 1/2 red chilli, deseeded and sliced
- extra virgin olive oil
- bouquet garni, thyme, rosemary and bay wrapped with some leek
- salt
- freshly ground black pepper
- 1 tin of chopped tomatoes
Cook everything steadily on a medium heat until the juices have reduced to a nice thick sauce, then add the paprikas and cook for a further 15 mins
- 2g of hot paprika
- 6.5g of sweet paprika
Remove the bouquet garni, and then blend the sauce until smooth. Adjust the seasoning to taste and then add back to the pan and bring to a simmer
Crack your eggs into the sauce side by side. Drizzle with olive oil and bring to a high simmer
- 4 eggs
Poach the eggs for 4 minutes and then for a further 1 minute with the pan covered (check that the eggs are cooked but the yolks are still nice and runny)
Finish with the serrano ham, salt and black pepper
- 30g of jamón serrano, sliced
- salt
- freshly ground black pepper
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