Huevos Al Plato A La Flamenca Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Chorizo sausage slices/Pepperoni8 Small
 Cured ham4 Ounce
 Sweet red pepper1⁄2
 Tomatoes2 Small
 Olive oil2 Tablespoon
 Peas2 Tablespoon
 Green beans2 Tablespoon
 Asparagus tips2 Tablespoon
 Sherry2 Drop
 Bouillon2 Drop
 Salt1 Pinch

Directions

Cut half the ham into small cubes; divide remainder into eight triangular pieces.
Cut pepper into eight similar triangles.
Peel and seed tomatoes and chop them.
Dice green beans and asparagus tips.
Preheat oven to 375°.
Heat 1/2 cup olive oil and fry the cubed ham.
When it is browned, add the potatoes, peas, beans, and asparagus tips.
When they are caught, add the tomatoes and sprinkle over the mixture a few drops of sherry and a few drops of bouillon.
Let it cook for a few minutes until the sauce is reduced.
The eggs can be made in one large flat baking dish or in individual ramekins (of porcelain, pyrex, or earthenware).
Line the dish or dishes with the contents of the frying pan and add the eggs one by one, breaking them first into a saucer, then sliding them into the baking dish.
Fry the slices of chorizo and the triangles of ham lightly in the remaining olive oil.
Sprinkle a little salt on the whites of the eggs only.
Decorate the edges of the dish or dishes with alternating pieces of chorizo, ham, and pepper.
Sprinkle the oil from the frying of the chorizo and ham over the top, place the dish in a pan of boiling water and bake in a preheated 375° oven for 6-10 minutes or until the whites are cooked but the yolks still tremble slightly.
Serve at once.
It makes an economical and very decorative first course.
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