Flamenco Eggs

04/04/2018
Topato
fromTopatoDarth Vader555359581
"A fiery taste and irresistible aroma - try these tasty Flamenco Eggs today."
Preparation30 min.
Cooking20 min.
Тotal50 min.
Servings5
Cook
  • Views19
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  • Rating5 out of 5
  • cooked1

Ingredients

  • eggs - 5
  • tomatoes - 14 oz (400 g) canned
  • veal mince - 10.5 oz (300 g)
  • chorizo - 6 oz (170 g)
  • peppers - 3, red
  • rice - 4/5 cup (170 g)
  • onions - 1 head
  • garlic - 1 - 2 cloves
  • black pepper - 1/2 tsp
  • salt
  • paprika - 1 tsp
  • oregano - 1 tsp
  • parsley - 2 - 3 bunches

Preparation

Boil the rice with water (1:3 ratio), salt and a little black pepper. Braise the cut into long strips peppers in a pan and take them out into a plate.

In the same oil braise the onions and garlic. Add the cut into strips chorizo and the mince, crumbled into bits.

Braise until semi-cooked. Add the tomatoes and 1/2 cup water. Season with the spices and turn the stove off. In a suitable buttered or oiled tray pour in the rice and even it out.

Pour the mince mixture on top. Arrange the slightly braised peppers on top all over. Using a spoon, shape nests and pour 1 egg into each. Do this for the remaining 4 eggs too.

Put the tray in the oven. Turn it on to 356°F (180 °C) and bake about 20 min. or until the eggs poach. Sprinkle with parsley and serve the dish warm.find similar recipes here

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