Gryffon Ridge Spice Merchants



Spanish

Gypsy Eggs (Huevos a la Flamenca)

Serves 4

1 Tbsp. Olive Oil
4 Slices of Ham ~ Cut Into Strips
1 Chorizo Sausage ~ Thinly sliced (Portuguese Chorizo if Possible)
1 Medium Onion ~ Chopped
2 Large Garlic Cloves ~ Finely Chopped
1 Can Diced Tomatoes ~ 28 Oz.
1 Cup Chicken Stock
1 Tsp. Smoked Paprika
Sea Salt
Freshly Ground Black Pepper
1 Cup Fresh or Frozen peas
4-8 Eggs
1 Tbsp Flat-leaf Parsley ~ Chopped
Grilled Rustic Bread

Preheat oven to 350 Degrees.

Heat the oil in a heavy pan over medium heat. Add the ham and chorizo and cook for 2 minutes, stirring, until it begins to crisp. Remove with a slotted spoon and drain. Add the onion to the pan and cook, stirring, until softened. Add the garlic, tomatoes, chicken stock, smoked paprika and fried ham and chorizo, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened. Season to taste and add the peas.  Divide the tomato mixture among four baking dishes. Make an indent in the center of each dish, and crack an egg or two into the indent. Bake in the oven for 10 minutes or until the egg white has set but the yolks are still soft. Sprinkle with parsley and serve immediately with bread.




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