Friday, October 3, 2008

.huevos a la flamenca.

Back in June, I stole Jim away for Father's Day to St. Augustine, Florida. We had a wonderful, spontaneous family trip with the girls seeing the sights, and tasting the local flavor.

One of the restaurants we went to was La Pentola. A quaint, upscale restaurant down on Charlotte Street. We stopped in for brunch and I ordered Huevos a la Flamenca, or Spanish Eggs. I had never had them before and was a little surprised by what I got. Surprised in the sense that they were delicious!

I'm a fan of huevos rancheros which is the mexican version.. these have spicy chorizo sausage and ham in the dish too. YUM! Oh and you could easily put seafood in this dish too (crab or shrimp) to make it authentic to the coastal spanish villages.

When I came home, I went in search of a recipe to make for my family. I found one that looked great, bookmarked it, and then forgot about it. We aren't always big breakfast eaters, but Jim's been on leave for his job search and before he flew off to New York this morning, I made these for him.

These only take 15-20 minutes to bake. If you're in a hurry in the morning, make the tomato sauce the night before, and chop all of the meat ahead of time. That way all you have to do is crack some eggs, and throw it in the oven. This recipe is great for you low-carb dieters out there too. So try it and enjoy!

Remove the seeds and ribbing from one jalapeno (you can keep some of the seeds/ribbing if you want more heat) and then dice the pepper finely.

Mince 1 clove garlic.

Chop 3 green onion.

Finely chop some green bell pepper. I chopped about 1/4 cup.

Dice 1/2 cup ham.

This is chorizo sausage. It's a Spanish/Portugese sausage that gets its red color from dried smoked red pepper. It's really flavorful. You can find it down the ethnic aisle in your grocery store. You could use fresh, but traditional requires a smoked sausage.

Dice up that chorizo. (1/4 cup)

Before we start making the tomato sauce/salsa, turn your oven to 200* and put the dish you plan on using into the oven. You want to heat up the dish, whether it's a baker, or ramekins to help speed the poaching process along.

Heat a little olive oil in a skillet and add the garlic, jalapeno, and green bell pepper. Saute for a minute.

It's amazing how different the lighting in my kitchen varies from one side to the other. Sorry for the bad picture! Add the green onion. Again, saute for another minute.

Pop open a can of diced tomatoes. Add those directly to the skillet.

Season with salt and pepper then let this cook for a minute, bringing the tomatoes to temp.

Remove the baker from the oven and pour the tomato sauce/salsa in. Turn the oven up to 350*.

Dump in the ham.

Then add the chorizo.

Break in 8 eggs.

Season the top with salt and pepper, and a few remaining slices of green onion.

Put the dish back into the oven (at 350* and bake 15-20 minutes. If the egg whites aren't cooked through, keep it in there. I didn't catch mine in time and the yolks did get a little overcooked. You want them still very soft or even slightly runny.

Serve immediately with some fresh fruit and crusty bread.

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Stephanie said...

mmm, looks like a nice dish to make on a Sunday morning...

heidigoseek said...

Ohh baby that looks so good. I love eggs and I love huevos rancheros.