Flamenco Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 ounces bacon or 4 ounces pancetta, chopped
• 8 ounces chorizo sausage, diced (the hard, dried type)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 1/4 lbs tomatoes, chopped
• 2 tablespoons sherry wine
• 3 tablespoons fresh parsley, chopped
• 4 extra large eggs
• salt, paprika, black pepper, and cayenne pepper to taste

Recipe

• 1 preheat oven to 350 f, warm four individual baking dishes, (twelve to fourteen ounce dishes work best).
• 2 heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil.
• 3 add onion and garlic, cook, stirring, until the onion is softened and translucent.
• 4 reduce heat, and add the bell peppers, sherry, and spices. cook until softened. correct the seasoning if necessary.
• 5 using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. in a small dish, break one of the eggs, swirl with a fork, (do not beat the egg, just slightly mix the and the yolk.) pour egg over top of one serving dish. repeat with the other three eggs and serving dishes.
• 6 bake the dishes 8 to 12 minutes, or until the eggs are set.
• 7 remove from oven carefully (it will be hot), garnish with the migas, and serve.