Flamenco Eggs II

Name: Flamenco Eggs II
Ingredients: 2 tablespoons olive oil; 4 ounces bacon; 2 chorizo sausages, cubed; 1 onion, chopped; 2 garlic cloves, chopped; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 14 lbs tomatoes, chopped; 1 -2 tablespoon sherry wine; 3 tablespoons chopped fresh parsley; 8 large eggs; salt; paprika; cayenne; 4 slices stale bread; oil; 2 garlic cloves, peeled not chopped

17 ingredients

15 steps

Ingredients

2 tablespoons olive oil
4 ounces bacon
2 chorizo sausages, cubed
1 onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 14 lbs tomatoes, chopped
1 -2 tablespoon sherry wine
3 tablespoons chopped fresh parsley
8 large eggs
salt
paprika
cayenne
4 slices stale bread
oil
2 garlic cloves, peeled not chopped

Directions

1

Preheat oven to 350.
2

Warm 4 individual baking dishes.
3

heat oil in a large frying pan and fry the bacon and chorizo, to give off fat.
4

Add onion and garlic and cook gently till softened, stirring.
5

add the peppers and tomatoes and cook and reduce, stirring occasionally.
6

Add some paprika and sherry - mixture must not be too dry.
7

Divide the vegetable mixture evenly among the baking dishes.
8

Sprinkle with parsley.
9

Swirl the eggs together with a fork, without overmixing and season with slat and cayenne.
10

Pour over the vegetable mixture.
11

Bake the eggs and vegetables for 8 minutes or till the eggs are just set.
12

meanwhile, make fried breadcrumbs: Cut the crusts off the bread and reduce to crumbs in a food processor, or use a hand grater.
13

heat plenty of oil in a large frying pan over high heat, add the garlic cloves for a few moments to flavor it, then remove and discard.
14

Throw in the crumbs and brown quickly, scooping them on to a paper towel with a slotted spoon.
15

Season with a little salt and paprika, then sprinkle around the edge of the eggs when ready.