This is a dish based on one from Andalusia, a large autonomous region bordering Spain’s southern coast. Very meaty and filling.
Course: Breakfast
Cuisine: Spain
Keyword: Egg and Meat breakfast, Huevos a la Flamenca, Spanish Breakfast
Servings: 10
Calories: 396kcal
Author: Patty
Ingredients
2Textra virgin olive oil
5ozthinly sliced serrano ham*
12ozsliced Spanish chorizo*
10ozfrozen peas
5.29ozgrated Manchego Viejo Goat cheese*
Salt and pepper to taste
8large eggs
1bunch chopped flat-leaf parsley
For the tomato-based sauce:
3diced shallot
3minced garlic
1bay leaf
2tSpanish smoked paprika
2red pepper roasted, deskinned, deseeded, and sliced*
3skinneddeseeded, chopped heirloom tomatoes
1tsugar
2tdried red pepper flakes
Kosher salt and lemon pepper to taste
For the griddled bread:
6 to 12slicesof thick farmhouse bread(serve open top or as sandwich)
1clovegarlicUse large clove
3Textra virgin olive oil to brush
Instructions
Prep
First, preheat oven 400F. Gather and wash all the food where appropriate. Pull out and measure: olive oil, bay leaf, dried red pepper flakes, kosher salt, lemon pepper, sugar, and smoked paprika.
Broil the red (or yellow or a mix of both) peppers in the oven on a baking sheet or over stove-top flame on a gas oven. Peel, deseed, then slice into bite-sized strips.
Slice the shallots, mince the garlic, and cut the tomatoes. Chop the parsley and set all aside. Grate the cheese and set aside.
Cut the chorizo and serrano ham. (I find using kitchen shears the easiest since these are so difficult to handle unless your knife is real sharp.)
So not everything bought was what I needed,see the photo above. Wrong ham for instance. So in the comments below I have listed what can be used if you cannot find all the ingredients so that your recipe will come out close to what it is supposed to look and taste like.
Sauce
Heat a large braising pot (that has a lid) with olive oil, once hot add the ham and chorizo slices, cook until just turning crispy. Using a spider or slotted spoon, take out the meat (leave all the oil) and put the meat back in the bowl for later use.
In the same pot, saute the onion, garlic, and bay leaf in the seasoned oil until soft. Add paprika, chopped tomatoes and roasted peppers. Then cover the pot and cook until reduced, and the tomatoes have turned into a sauce.
Add the frozen peas and mix well. (Do not bother removing any ice that may be on the frozen peas, that will just add water to the sauce and is okay.) Taste and season with salt, sugar, and dried red pepper flakes. Mix well and put lid back on, then remove from heat and let it stay warm.
Bake the Dish
Spray oil a large ovenproof dish or pan, pour the veggie and sauce contents into the dish. Break the eggs (keep yolks intact) on top of the veggies, and arrange the crispy serrano/chorizo slices around the eggs.
Season with salt and pepper again, and sprinkle the grated manchego cheese on top. Put into the oven and bake until the egg whites have set. (Runny yolk works for this dish, if too hard it is not as creamy.) Pull from the oven once done.
Rustic Garlic Bread
Cut rustic bread into 1″ thick slices.. Then brush one side with olive oil. Heat a skillet and fry the bread until very crispy on that one side and softer on the other.
Take a large raw clove of garlic and rub c over the crunchy side to impart a slight garlic taste. Then plate.
Serving
Place the bread in a large flat bowl.
Spoon a portion of the baked mixture on the edge of the bread (so someone can grab the bread out of the mixture). Make sure they get an egg.
Top with chopped parsley.
For lunch or reheating: I cut the crunchy bread into 1″ squares and top that with the mixture. it makes eating lunch less messy as I do not need to cut or dip anything. (The main photo above shows the dish pre chopped.)
Notes
Source: BascoFineFoods This is a dish based on one from Andalusia, a large autonomous region bordering Spain’s southern coast. I of course added a bit more heat and more green than the original dish called for to fit my taste.* Options:If you cannot find serrano ham use prosciutto. Trying to use slender cuts of regular ham steak does not work as the ham flavor is too overpowering.Use readily accessible red or orange bell pepper or jarred roasted red pepper if in a hurry.Try to get non-Mexican Chorizo if you cannot find Spanish Chorizo; but use that if you need to.If you cannot find Manchego Viejo cheese use Pecorino Romano or Asiago.