Name: Flamenco Eggs (Huevos Flamencos)
Yield: Serves 4
Cuisine: Spain
Ingredients: ½ teaspoon paprika; 1 tablespoon chopped fresh parsley; 1 × 200g (1oz) can pimientos, well drained and sliced; 8 slices of spicy sausage, ideally chorizo; 150g (5oz) serrano ham, diced; 1 dozen asparagus tips, cooked (the Spanish seem to adore tinned asparagus – I think it’s dreadful. The choice is yours); 300ml (½ pint) fresh tomato sauce; 4 tablespoons peas or chopped green beans, cooked; Salt; Freshly ground black pepper; 8 eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

This is a Spanish version of oeufs cocotte. It is a sunny, spicy dish that would make a perfect starter for a party or a wonderful light lunch. By the way, the point of using tinned pimientos is that they are effectively already cooked and so are only heated up in these little cocottes. If you used fresh peppers you would have to precook them and though this is a nice dish, I don’t think it merits that much trouble.