Casa
Martin
Cookbook
Flamenco Eggs
These are ideally made in the small shallow earthenware dishes known as frigadeiras which are on sale all over the region. This is a very flexible recipe which is easily varied according to the ingredients at hand. Made with vegetables this is very tasty and can be quite luxurious with the addition of asparagus however chourico sausage can be added for a more substantial meal.
1 tbsp Olive Oil
50g Touchino
4 Tomatoes, peeled and chopped
1 Onion, chopped
1 clove Garlic, chopped
100g cooked Vegetable eg peas, courgettes
4 Eggs
Soften the onion and garlic in the oil and then
fry the touchino. Add the tomatoes and cook for 10 minutes. Stir in the
cooked vegetables. Transfer to the ovenproof dishes make a well in the
centre and break the eggs into it. Bake in a moderate oven for 5-10 minutes
until the egg whites are set and the yolks still soft. Eat with fresh
bread.