RECIPE FROM SPAIN:

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Spanish Flamenco Eggs

Flamenco eggs, named so as this dish is packed with colour, a vibrant dish which is very easy to make. There are many variations including the use of chorizo sausage, prawns, Serrano ham, etc. Here we have a vegetable version kindly given to us from a local village resident!

You will need:

1 Large onion, chopped
2 garlic cloves, crushed
1 Red pepper, chopped
1 Green pepper, chopped
1 400g can chopped tomatoes
2 Boiled potatoes
4 Large fresh eggs
Olive oil

Method

• Cut the potatoes into cubes and par boil until almost soft.

• Fry the onion, garlic and peppers in olive oil until soft.

• In a large cazuela heat up the tomatoes, season then add the cooked potatoes, onions, garlic and peppers. Mix well.

• Using a wooden spoon create four indents in the mixture - crack one egg into each one.

• Cook in the oven at 180°C for around 15 minutes or until eggs are done.

• Serve with fresh crusty bread and a glass of good red wine.

Tip:

This dish is highly versatile and traditionally would use left over or excess vegetables. Other ingredients would include green beans, wild asparagus, broccoli, sweet potato, butternut squash, etc.

Serves 4