Gypsy Eggs

Name: Gypsy Eggs (Huevos a la flamenca)
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and freshly ground black pepper; 8 eggs; salt and freshly ground black pepper; 100 ml/3½ fl oz chicken stock or water; 100 ml/3½ fl oz chicken stock or water; 100 g/4 oz shelled peas or broad beans; 10 new potatoes, sliced (leftovers are fine); 2 x 400 g/14 oz tins of chopped tomatoes; 100 g/4 oz shelled peas or broad beans; 1 teaspoon paprika (preferably Spanish pimentón, which is smoked); 1 teaspoon paprika (preferably Spanish pimentón, which is smoked); 1 onion, finely chopped; 2 garlic cloves, finely chopped; 100 g/4 oz Spanish chorizo, chopped; olive oil; 100 g/4 oz Serrano ham, chopped

Huevos a la flamenca

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

A robust down-home Andalucian supper dish.

Ingredients

100 g/4 oz Serrano ham, chopped
100 g/4

Europe
Spain
Supper
Gluten-free
Mediterranean

Method

Slowly cook the ham and chorizo in a little olive oil for 5 minutes. Remove the meat from the pan, add a little more oil, plus the onion, garlic and paprika and cook until the onion is soft. Add the tomatoes, peas or beans and potatoes with the chicken stock or water and some salt and pepper. Cover and cook for 10 minutes – or until the potatoes are done if you are using uncooked ones.