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Flamenco Eggs

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 Serves: 4
4 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 small red peppers, deseeded and chopped
4 tomatoes, peeled, deseeded and chopped
1 tbsp chopped fresh parsley salt and cayenne pepper
200g / 7 oz canned sweetcorn, drained
4 eggs

Preheat the oven to 180ºC / 350ºF. Heat the olive oil in a large, heavy-based frying pan. Add the onion and garlic and cook over low heat, stirring occasionally, for 5 minutes or until softened. Add the red peppers and coo stirring occasionally, for a further 10 minutes. Stir in the tomatoes and parsley, season to taste with salt and cayenne and cook for a further 5 minutes. Stir in the sweetcorn and remove the pan from the heat.

Divide the mixture between 4 individual oven proof dishes. Make a hollow in the surface of each using the back of a spoon. Break an egg into each depression.

Bake in the preheated oven for 15-25 minutes or until the eggs have set. Serve hot.

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