Tuesday, January 29, 2013

gypsy eggs...

My sister and I had brunch last week during my 'incubation'*, at a lovely cafe in Willunga. My Eggs a la Flamenca were completely delicious!


I'm changing up my meal plans (again) and decided to find my own recipe for eggs a la flamenca. The recipe I used and adapted turned out to be called 'Gypsy Eggs' - how appropriate.

The final product...

RECIPE:  GYPSY EGGS (inspired by Delicious Magazine)

1 tbs olive oil
2 chorizo, thinly sliced
1 potato, thinly sliced and cut into 2 cm pcs
1 onion, chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
300 ml chicken stock
1 tsp smoked or sweet paprika
1/2 tsp chilli flakes
1/2 cup frozen peas, thawed
4 eggs
some chopped parsley OR basil leaves
ciabatta OR sourdough

Step 1:  Boil potatoes for 5-6 minutes until just tender. Meanwhile, heat the oil in an ovenproof frypan over medium heat.  Add the chorizo and cook for 2 minutes, stirring, until beginning to crisp.  Remove and drain on paper towel.

Step 2:  Add the boiled potato and and cook for 2 minutes. Remove and add to chorizo.  Add onion to the frypan and cook, stirring, for 2-3 minutes until softened.  Add the garlic, tomatoes, stock, paprika, chilli and fried chorizo and potatoes, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened.  Season with salt and black pepper.  Add peas for final 2 minutes until just tender.

Step 3:  Meanwhile, preheat the oven to 180 C.  Make four indents in the pan, then crack an egg into each indent.  Bake in the oven for 10 minutes or until the eggwhite has set but yolks are still soft.  Sprinkle with parsley or basil and serve immediately with bread.

(tomato mixture can be divided into separate baking dishes if preferred)


* Incubation Explained

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