Time: 45 min.
Complexity: easily
Servings: 4

Flamenco Baked Eggs with Tomatoes - A Detailed Recipe.

Ingredients:

• 8 eggs
• 1/2 cup finely grated aged Manchego cheese
• 1 cup diced (1 cm) Spanish onion chorizo ​​sausages
• Olive oil
• 1 diced onion
• Salt
• 2 crushed and chopped garlic cloves
• 1 tsp sweet red paprika
• 1/3 cup olives
• 2 tbsp chopped chives
• 1 can (800 g) of coarsely chopped plum tomatoes with juice or pressed through a press
• Additional equipment: 4 flat ovenproof dishes (15 cm wide), such as clay cazuelas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chorizo ​​sausage, olives, plum tomatoes, Manchego cheese, chives, garlic, eggs, paprika

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Preparation:

Step 1
• Grease a skillet with olive oil, add the onion, and place over medium heat. Season with salt and sauté for 7-8 minutes, until soft and fragrant. Add the garlic and cook for another 2-3 minutes.
  
  Add the chorizo, sprinkle with paprika, and cook for another 2-3 minutes. Add the tomatoes and season with salt. Simmer for 15-20 minutes. Taste for seasoning and add more if necessary.
Step 2
• Preheat oven to 205°C.
  
  Brush the cazuelas with oil. Fill each dish halfway with tomato sauce. Crack 2 eggs into each dish and top with olives and grated cheese. Place the cazuelas in a preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
  
  When the eggs are done, sprinkle the dish with chives and serve.

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