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Add a photoServings: 4
Ingredients
- (Huevos Al Plato A La Flamenca)
- 8 x Large eggs
- 8 slc Chorizo or possibly peperoni sausage small slices
- 4 ounce Cured ham
- 1/2 x Sweet red peppers canned or possibly precooked
- 2 sm Tomatoes peeled and minced
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Peas - cooked or possibly canned heaping tbsps
- 2 Tbsp. Green beans - cooked or possibly canned heaping tbsps
- 2 Tbsp. Asparagus tips - cooked or possibly canned
- 2 dsh Sherry or possibly a few drops
- 2 dsh Bouillon or possibly a few drops
- 1 pch Salt
Directions
- Cut half the ham into small cubes; divide remainder into eight triangular pcs. Cut pepper into eight similar triangles. Peel and seed tomatoes and chop them. Dice green beans and asparagus tips. Preheat oven to 375 degrees.
- Heat 1/2 c. extra virgin olive oil and fry the cubed ham. When it is browned, add in the peas, beans, and asparagus tips. When they are caught, add in the tomatoes and sprinkle over the mix a few drops of sherry and a few drops of bouillon. Let it cook for a few min till the sauce is reduced.
- The Large eggs can be made in one large baking dish or possibly in individual ramekins (of porcelain, pyrex, or possibly earthenware). Line the dish or possibly dishes with the contents of the frying pan and add in the Large eggs one by one, breaking them first into a saucer, then sliding them into the baking dish. Fry slices of chorizo and the triangles of ham lightly in the remaining extra virgin olive oil. Sprinkle a little salt on the whites of the Large eggs only. Decorate the edges of the dish or possibly dishes with alternating pcs 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 degree oven for 6 to 10 min or possibly till the whites are cooked but the yolks still tremble slightly. Serve at once.
- Comments: This is an unabbreviated version of the renowned classic dish from Seville, the recipe of a chef and gastronomic authority. It makes an economical and very decorative first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 1044 | |
| Calories from Fat 815 | 78% |
| Total Fat 91.03g | 114% |
| Saturated Fat 25.44g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 543mg | 181% |
| Sodium 1981mg | 83% |
| Potassium 875mg | 25% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.12g | 2% |
| Protein 47.42g | 76% |
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