How to make Flamenco Eggs.
This Spanish classic using chorizo, late season tomatoes, capsicums and chillies will make a satisfying brunch or lunch.
Ingredients: Serves 4
¼ cup olive oil
250g chorizo, sliced into 0.5cm wide rounds
1 onion, finely sliced
1 teaspoon mild smoked paprika
1 red capsicum, diced
2 garlic cloves, crushed
1 long red chilli, sliced, seeds removed (optional)
1.2kg ripe field tomatoes, roughly chopped, or 2 x 400g can crushed tomatoes
freshly ground pepper
⅓ cup chopped flat-leaf parsley, plus extra for garnish
4 free range eggs
Preheat oven to 190°C (170°C fan-forced).
Heat oil in a heavy based medium frypan over a medium heat.
Add chorizo and cook for two minutes, stirring occasionally until starting to crisp around edges.
Transfer chorizo to a plate and set aside.
Add onion to the frypan and cook for 10 minutes, stirring occasionally, until softened.
Stir in the paprika and cook for 30 seconds until aromatic.
Add capsicum, garlic and chilli, if using, and cook for a further 10 minutes stirring occasionally, until capsicum has softened.
Stir in the tomatoes and reserved chorizo, increase heat and bring to a boil then reduce heat to low-medium and simmer for about 10 minutes until tomatoes are pulpy and mixture has slightly thickened.
Season to taste with salt and pepper. Stir through the parsley.
Divide and evenly spread hot mixture between four 1-cup capacity ramekins (I used terracotta ramekins 9cm diameter).
Using the back of a spoon gently press a hollow into centre of mixture in each dish.
Break egg into a small cup and tip into the hollow. Repeat with each dish.
Cover ramekins loosely with foil and seal edges.
Place ramekins on a baking tray and place in preheated oven.
Bake for 12 minutes, then remove foil and continue baking for 5 minutes, or until the egg white has set, the yolk should still be runny.
Serve hot sprinkled with extra parsley accompanied with grilled bread.