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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006
$19.95
Recipe - Huevos a la Flamenca (Flamenco Eggs)
Ingredients
6 Eggs
½ cup canned Peas
4 oz (100g) Green Beans
1-2 Potatoes, cubed
1 cup Tomatoes, coarsely chopped
4 oz (100 g) Chorizo Sausage, cut into cubes
4 oz (100 g) Jamon Serrano, cut into cubes or strips
4-6 roasted Piquillo Peppers, cut into strips plus 1-2 reserved as garnish
1 small Onion, chopped
Extra Virgin Olive Oil for frying
Salt to taste
Prep Time/ Cook Time
10 minutes preparation, 20-35 minutes cooking
Recipe Size
Serves 6
Instructions
Boil the green beans until tender, then drain and set aside. Peel and dice the potatoes and boil for 5-10 minutes so that they are about half cooked (firm in the middle, tender outside (alternately, you may microwave the potatoes for several minutes to partially cook them.) Drain the potatoes and thoroughly dry them, then fry in olive oil for several minutes. Add the chopped onion, the half of the chorizo, and half of the Jamon Serrano. Fry until the onion softens, then add the chopped tomato, stirring well. Slice the green beans and add together with the peas and the red pepper, chopped into small pieces. Add salt to taste. In a separate pan, fry the remaining chorizo and jamon serrano until tender, set aside. Spoon the potato mixture onto six ovenproof plates or small cazuelas. Crack an egg onto each of the plates on top of the mixture and place in a pre-heated oven at a high temperature until the eggs set. Remove from the oven and garnish with the fried chorizo, the rest of the ham, and a few strips of red pepper. Flamenco eggs should be served straight from the oven.
Buy everything that you need for this recipe with one click:
Add With One Click: Chorizo, Piquillo Peppers, Extra Virgin Olive Oil and Sea Salt
Buy individual products that you'll need to make this recipe:
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Dry cured Spanish style chorizo. Soft texture for excellent cooking.
Size: 7oz/200g
Origin: Made in the USA
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Whole piquillo's are roasted over acorns and oak embers for a unique smokey flavor that is a must for all your spanish cooking and tapas recipes.
Size: 7.8oz/220g net, 6.9oz/195g drained
Origin: Lodosa, Spain
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This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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Slightly grey in color, this salt puts table salt to shame. With a haunting suggestion of sweetness, it acts as a natural flavour enhancer.
Size: 6.3oz/180g
Origin: Mallorca, Spain
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