Spanish-inspired Flamenco Eggs tapas recipe with garlic and onions

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We love this tasty recipe that works as a starter or a tapas inspired feast...

Flamenco Eggs from Tapas Step-by-Step Love Food

© Love Food/Parragon Books

Crack some eggs into the centre of a piping hot baking dish full of soft onions, garlic and parsley for a truly scrumptious breakfast, brunch or starter...

Flamenco eggs

Serves: 4

INGREDIENTS

  • 4 tbsp Spanish olive oil
  • 1 onion, thinly sliced
  • 
2 garlic cloves, finely chopped
  • 2 small red peppers, deseeded and chopped
  • 4 tomatoes, peeled, deseeded and chopped
  • 1 tbsp chopped fresh parsley
  • 200 g/7 oz canned sweetcorn kernels, drained
  • 4 eggs

  • salt and cayenne pepper

METHOD

Preheat the oven to 180°C/350°F/ Gas Mark 4. Heat the oil in a large, heavy-based frying pan.

Add
the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes, or until soft.

Add the red peppers and cook, stirring occasionally, for a further 10 minutes.

Stir in the tomatoes and parsley, season to taste with salt and cayenne pepper and cook for a further 5 minutes.

Stir in the sweetcorn and remove the pan from the heat.

Divide the mixture between four individual baking dishes. Use the back of a spoon 
to make a hollow in the centre of each portion using the back of a spoon.

Break an egg into each hollow. Bake in the preheated oven for 15–25 minutes, or until the eggs have set.

Serve the eggs hot and eat straight from the baking dishes.




Tapas step-by-step

© Love Food/Parragon Books



Recipe from Tapas Step-By-Step part of Parragon Books' range of Love Food cookbooks.

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