Flamenco Eggs


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The Spanish get it right once again. I was a bit knackered after work today so I wanted something easy to whip up. This couldn’t have been simpler and what’s even better is that it’s perfectly acceptable to eat it right out of the pan. I might have it every night.



2 tablespoons olive oil
2 chorizo sausage (sliced)
1 large onion (chopped)
1 small zucchini (diced)
1x400g can plum tomatoes
1 heaped teaspoon sweet Spanish paprika
4 cloves garlic (minced)
pinch dried thyme
1/4 cup sherry
1/4 cup red or white wine
1/2 cup fresh flat-leaf parsley (chopped)
4 eggs
salt & pepper

In a medium deep frying pan, heat the oil over a moderate heat and fry the chorizo for 5 minutes until nice and crisp. Remove the sausage from the pan then add the onions and zucchini and chook for 5 minutes until soft and golden. Add the garlic, thyme and paprika and stir for 1 minute, add the sherry and wine and let it sizzle for 1 minute then add the tomatoes, breaking them up roughly with the back of a wooden spoon. Return the chorizo to the pan then add 1/2 cup water and season with salt & pepper. Let it simmer for 10 minutes to reduce slightly. Stir in the parsley and check for seasoning.

Now make 4 little indentations into the sauce and break an egg in each. Turn down the heat and cover the pan. Cook for 7-10 minutes until the egg whites are set, but the yolks still soft. Take it straight to the table and serve.

Serve with lots of fresh bread to soak up the sauce.

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