So on a recent night out I got chatting to a colleague of mine and discovered that she has reared two chickens from birth. They are now her much loved pets with the added bonus of producing a beautiful fresh, large egg each every day. I informed her of my egg addiction and she now brings me a box in every week. Bless her heart. These are no ordinary eggs…they taste and look divine. Just as you’d imagine with free range produce, the yolks are yellow as can be and full of flavour. I enjoy two every morning, boiled with soldiers. However, we wanted to put them to good use for supper. And we had just the dish in mind.
‘Flamenco Eggs With Tomato & Serrano Ham’ is a recipe that we’ve had ear marked in Rick Stein’s ‘Long Weekends’ book for a few weeks now. I’m a big fan of Spanish cuisine and jump at any opportunity to cook up a bit of chorizo. As Rick quite rightly says, it’s ‘Spain on a plate’ and what could be better? Invest in some decent tinned plum tomatoes though (we like Ciro or Napolina) as it makes all the difference.
To make our version of this dish (serves two generously) you will need:
– Four tablespoons of olive oil
– One small onion (peeled/chopped)
– One clove of garlic (peeled/finely chopped)
– 100g of Serrano ham (chopped)
– Two teaspoons of hot smoked paprika
– Two tins of plum tomatoes
– One tablespoon of tomato purée
– 75g of frozen peas
– 100g of fresh or frozen green beans
– Four large eggs
– One chorizo sausage (chopped)
– One red bell pepper (roasted/skinned/cut into strips)
– Salt and black pepper
– A good handful of fresh flat-leaf parsley (chopped to garnish)
– To start, place your pepper on a griddle pan or under the grill on a medium heat. Turn while cooking until all sides are nicely charred. Leave to cool slightly, then remove the skin and cut into strips, removing and discarding the seeds.
– Heat the oil in a large frying pan or shallow casserole dish (it will need to be roughly 30cm in width). Gently cook the onions and garlic on a medium heat until softened. Add the ham and paprika then fry for a few minutes. Add in the tins of tomatoes and tomato purée. Cover the pan and cook for around fifteen minutes until the tomatoes have reduced.
– Cook the peas (and beans if using frozen) for a few minutes in boiling water then drain and rinse with cold water. Meanwhile heat the oven to gas mark six/200C.
– Sprinkle the peas and beans over the tomato sauce in the pan and then carefully break the eggs on to the top evenly. Next arrange the pepper strips and chorizo slices around the eggs, then season well with salt and black pepper.
– Bake in the oven for around ten to fifteen minutes or until the egg whites have fully set but the yolks are still soft. You can alternatively cook on the hob in a covered pan for the same duration. (We chose the oven method and the results were great). Garnish with fresh parsley and serve.
We ate ours with some warmed olive ciabatta bread, which is all you really need to dip into those glorious runny yolks. I must say that I was bowled over by the tastiness of this plate, I guess you can’t go wrong with eggs, meat, tomato and chilli…the mix of flavours and textures was immense. It’s now on the favourites list. Those freshly laid eggs really did it justice too. Thank you Julie, my dear.