Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 3-4 Tbsp Spanish virgin olive oil
- 4-5 oz Spanish chorizo sausage
- 8 oz Spanish morcilla de cebolla (aka onion) sausage
- 1 medium yellow onion
- 2 garlic cloves
- 1 red pepper
- 1 green pepper
- 1 8 oz can tomato sauce
- 1-2 Tbsp Spanish sweet paprika
- 4 Tbsp dry sherry
- 8 large eggs
- 2 slices stale bread
- 1 garlic clove
This flamenco egg recipe makes 4 servings.
Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 –inch thick.
Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
Heat oven to 350F (180C).
Heat approximately 2 Tbsp virgin olive oil in a large heavy bottom frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
In same pan, sauté the onion, garlic and pepper. Add the tomato sauce, paprika and sherry and reduce.
Divide onion-pepper mixture between four glass, clay or ceramic, oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10-15 minutes.
While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel garlic clove. Heat the same frying pan, adding 1-2 more Tbsp of olive oil. Add garlic cloves to oil and fry without burning the garlic. Remove garlic. Add the bread crumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.