Huevos a la Flamenco (Flamenco eggs)
Huevos a la Flamenco is a classic Andalusian dish that can be thrown together for lunch or dinner.
- 500g ripe tomatoes
- 80ml olive oil
- 400g potatoes, cut into 2cm cubes
- 1 red pepper (capsicum or pimento), cut into strips
- 1 red onion, chopped
- 150g thin asparagus, trimmed
- 100g peas (fresh or frozen)
- 100g baby green beans, sliced
- 2 tablespoons of tomato purée
- 4 free-range eggs
- 1 Bath Pig Chorizo, thinly sliced (use a sharp knife)
- 2 tablespoons chopped flat-leaf parsley
Preheat the oven to 180°c (350°F / Gas 4).
Score the base of the tomatoes and place in a bowl of boiling water for 10 seconds, remove with a slotted spoon and plunge into cold water. This will make it easier to remove the skins. Roughly chop tomatoes.
Heat the oil in a large frying pan and fry the potatoes over a medium heat until golden brown, remove and set aside. Reduce the heat and stir fry the pepper and onion, cook until soft.
Keep back 4 asparagus spears, add the rest to the pan with the peas, beans, tomato and tomato purée. Stir in 125ml of water and season. Return potato to the pan, cover and cook over a low heat for 10 minutes, stirring occasionally.
Grease a large ovenproof dish and transfer the vegetable mixture. Discard any excess liquid. Make 4, deep, evenly spaced wells in the mixture and crack the eggs, without breaking the yolks, into the indentations. Top with the reserved asparagus and Chorizo. Sprinkle with parsley and bake for about 20 minutes or until the egg whites are just set. Serve warm.