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polenta_2.jpg

 the goods

sofrito:

11/2 cups chopped tomatoes (fresh or canned)

1/4 cup olive oil

3 cloves garlic, chopped finely

1 small onion chopped finely

1 small red pepper (capsicum) chopped finely

6 slices prosciutto or pancetta chopped finely

6oz/ 175g chorizo sausage, sliced into rounds

2 tblspns chopped italian parsely

3 bay leaves

salt and pepper

1/4 cup water

sweet or hot paprika (optional)

huevos:

6 eggs

olive oil

1/2 cup peas

8 fresh asparagus spears

8 strips of marinated grilled red pepper (capsicum)

3 tblspns dry sherry

parsley for garnish

you will need:

  • medium sized skillet
  • serving dish

active time:

  • sofrito: 20 minutes
  • huevos: 20 minutes

serve with:

view: the date featuring this recipe

 

huevos a la flamenca

I was rummaging around in  a thrift store and stumbled upon an old cookbook from the 60's. it was designed to teach americans to cook spanish food

the photos and half of the recipes are bloody hysterical...but amongst it all was this dish. 'heuvos a la flamenca'...it sounds (and looks) like a drag queen

I modified the recipe and made it in a step1, step 2 fashion; made the sofrito (sauce) a day or so earlier which meant that it only took me 20 minutes to cook it up one summer evening

you could serve it with tortillas, I chose the polenta chips...

here we go:

sofrito:

heat: olive oil in a skillet. add garlic, onions and red pepper. stir fry for 3-4 minutes, do not let the vegetables brown

add: sausage and ham. cook 2-3 minutes, then add chopped tomatoes, water, bay leaves, parsley and season with 1 teaspoon of salt and some freshly cracked black pepper. I add a good pinch of sweet and hot paprika to spice things up and give a deep red color

simmer: briskly until most of the tomato juice has evaporated. the sauce should be thick enough to coat the back of a spoon. set aside to cool and then refigerate (a couple of days in the fridge helps bring out the flavour in this sauce)

huevos:

heat: the sofrito

heat: a little olive oil in a skillet

steam: asparagus and peas in the sherry for a couple of minutes in the microwave

fry: the eggs in the skillet

pour: sofrito into a serving dish, carefully place eggs on top, add steamed peas and asparagus and marinated peppers. top with salt, pepper and fresh parsley

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