Flamenco Eggs (Huevos Flamencos)

The Recycled Cook

By Adrian Sleeman

Flamenco Eggs


The Spanish name for this is "Huevos Flamencos" and for me this sums up what Mediterranean cooking is all about, flavour and colour. and it is a great dish to have as an alternative to your usual breakfast. It also makes a delicious supper dish. Flamenco on a plate.

 As with all of my dishes it is not a rigid recipe, is easily adapted depending on what you have left over in your fridge and making a vegetarian option is just a case of substituting the meat for a suitable vegetable, such as Courgette or Aubergine. 

 Start by sweating off some chopped onion and Chorizo
(if using) over a medium heat until softened, then add crushed garlic to taste, being careful not to catch this or it will be bitter. Set aside and keep warm.

Next gently mix some eggs, do not over beat as ideally you want a mix of yolk and egg white in the finished dish. This is not after all a "Tortilla" 

Chop whatever left over vegetables you have ready to hand, in this case I have used green and yellow peppers, spring onion and celery. 

 At this point you can slice some rings of Courgette or small Aubergine if you are making a vegetarian option. Proportions are dictated by what you left over so no two dishes will ever be exactly the same.
Chop some tomatoes, you can of course use fresh but they will have to be skinned in boiling water and I find tinned plum tomatoes have far more flavour. You can of course use chopped tinned tomatoes.
Combine the chopped vegetables with the previously softened mix of onion chorizo and garlic you set aside and saute over a medium heat. Season well with salt pepper and Pimienton (smoked Paprika) if you have it. This for me adds a real taste of authenticity.



Pre-heat the oven to 180 degrees (Gas mark 5). Spoon the mixture into individual bowls which are suitable for oven to table, I find these little Terracota bowls work well and give that added feel of Spain. 

 Ladle in the egg mix which can also be seasoned with some Pimienton or just white pepper and salt.

 Now just place the individual bowls in the oven for around 12 minutes or until the eggs have set. serve with a little chopped fresh parsley and a sprinkling of Pimienton to add colour. 

 Whether you use chorizo, sausage, courgette or Aubergine I am sure you will feel transported to the Meditteranean by this delightful Spanish dish.

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.  



Comments

Post a Comment

Popular posts from this blog

Home Made Chutney

Image
The Recycled Cook By Adrian Sleeman Home Made Chutney Another great way of preserving food is by making chutney or relish. Although we think of chutney as being Asian or South east Asian in origin they in fact came from Northern Europe as long ago as 500bc. The Romans embraced the method and eventually so did the British empire who took them to tropical regions where they have since been adopted by those countries. The name "Chutney" that we use today is derived from the Hindi word "Chattni" which means "to lick", they were usually sweetened with honey rather than sugar and were added to dishes as a sweetening agent rather than used as a relish as we do now.  Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices and are usually grouped as either a sweet or spiced chutney.  Natural preservatives are used to keep the chutney from going mouldy, such as vinegar,  l emon juice or tamarind paste.  You can blend t
Read more

Make more of Lentils

Image
The Recycled Cook By Adrian Sleeman Make more of L entils Here is one of my favourite dishes for using up odds and ends that makes a great alternative to potatoes or rice as a staple food. It can be used as a base for a meal or stand alone as the meal itself. Lentils originate in Asia and North Africa and are one of our oldest sources of food known to man. This humble relative of the common garden pea is a rich in protein and carbohydrates and is also also a good source of calcium, phosphorus, iron and B vitamins. There are several different varieties of lentil readily available, most commonly Brown, Red and Green lentils, although Puy and Yellow are stocked in many health and specialist shops.  Which type of lentil you use depends on the kind of dish. They are usually bought dried and it is important to rinse them well before cooking with them. You can soak them to reduce cooking time but to be honest I prefer not to as they absorb so much more flavour that way.  G
Read more

Traditional Welsh Cawl

Image
The Recycled Cook By Adrian Sleeman Traditional Welsh Cawl Making leftover food into even tastier dishes is all about using your imagination to its fullest. What better place to start than with a Welsh classic, " C awl ", which in Welsh sim ply means mixture. This is a dish that you will find in rural areas all over the world, wi t h many different names and variations: C aldo, Cazuela, Cock-a-leekie or Ajiaco to name but a few but they all have one thing in common, they are cheap, who lesome, warming and satisfying.  http://en.wikipedia.org/wiki/List_of_soup The thing abo ut recycling food is that you need to plan ahead, that way you wa s te little and make far more of the food y ou are cooking. S o what is "Cawl" made from?  Ingredients: 2 Litres of Stock ( see below for method ) A whole chicken carcass (you can also use leftover pieces of Beef or Lam b ) Whatever root vegetables you have; Carrots, Swede, Potatoes , P
Read more