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Smoked
Paprika Eggs
 Smoked
paprika "de La Vera" can be found in every Spanish
kitchen, a vital ingredient in many traditional Andalucian
dishes. Smokey paprika eggs may well sound different, indeed
they look a little different too but have a real rustic
flavour and make perfect tapas. A convenient way to make
tapas for your party, simple double, triple etc the recipe
ingredients below and serve up something that is sure to
create some interest!
You
will need:
6
Eggs
1 Small onion, thinly sliced
1 Tsp Hot smoked paprika
1 Tsp Chili powder
1 Tsp salt
1 Tsp Sugar
100ml Water
Method
- Hard
boil the eggs and peel.
- Using
a small sharp knife score each egg in a criss-cross pattern
taking care not to cut too deep.
- Sprinkle
half a teaspoon of paprika onto a plate and roll the eggs
until completely covered.
- Heat
a little olive oil in a small pan or cazuela and sauté
the hard boiled eggs for 5 minutes, turning frequently.
- Remove
the eggs and place to one side, in the same oil add the
onions, sauté for 2 minutes then add the rest of
the ingredients along with 100ml water. Mix well and cook
until all the liquid has gone.
- Return
the eggs to the cazuela and cook for an additional 2 minutes.
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