29 April 2010

Recipe: Huevos a la Flamenca with boerewors chunks

Huevos a la Flamenca with boerewors (sausage) chunks

This Mediterranean dish with vegetables and eggs is so full of bright colours that it is named after the costumes of flamenco dancers. With chunks of boerewors it becomes a hearty breakfast dish or supper.

500 g thick boerewors, pan-fried and cut in chunks of + - 3 cm
1 red or white onion, cut in rings
3 cloves of garlic, crushed
altogether 6 green, red and yellow green peppers, seeded, membranes removed and cut in strips
a handful of oregano and a whiff of paprika
4 baby marrows, cut in ribbons with a vegetable peeler
6 fresh, jumbo eggs
ground sea salt and black pepper
chopped parsley and chives

If not using an electric frying pan, preheat oven to 190°. Grease an oven-dish.
1. Heat olive oil in a pan or electric frying pan and sauté onion, garlic and green peppers with oregano and paprika until vegetables wilt. Add fried chunks of wors and baby marrow ribbons and simmer for 5 min.
2. Make indentations in layer of vegetables and crack 1 egg into each "hollow". Bake eggs to taste in frying pan or oven. Scatter with parsley and serve with crusty bread.


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