November 18, 2013

Huevos a la Flamenca – Flamenco Eggs

Huevos a la Flamenca – Flamenco Eggs recipes guest posts My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.This is a recipe that comes from my friend Barbara Munro Donnelly

Ingredients :

Approx. 2 Tbsp. Olive Oil
1 Onion, chopped
2 Red Peppers, chopped
2 Garlic Cloves, crushed
1-2 Tsps. Sweet Paprika (depends on your taste)
Cup of frozen peas (defrosted)
Large potato cubed and boiled until cooked but firm
Tin of Chopped Tomatoes (approx. 400g)
4 Slices Serrano ham (torn up)
8 Slices Chorizo (cooked) (up to you what strength)
4 Eggs
½ Tbsp. Fresh Parsley, chopped – plus a sprig to decorate
Salt and Pepper
1 Tbsp. Vinaigre de Xérès (Jerez/Sherry Vinegar)
4 Tbsp. White Wine
Chicken Stock Cube, crumbled
(Optional extra – 1 tsp. of chili flakes)

Huevos a la Flamenca – Flamenco Eggs recipes guest posts My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.Cooking…

Pre-heat oven to 180°

Heat Olive Oil in a deep frying pan, sauté onion, peppers and garlic until soft, add chorizo, tomatoes, peas, paprika, potatoes, Vinaigre de Xéres and White Wine. Simmer and reduce keeping the mixture juicy and thick but not dry, add salt and pepper to taste (at this stage if it’s not quite to your taste you could add the chilli flakes).

Transfer to an oven dish (I use a round clay dish). Lay the torn up strips of Serrano ham on top. Make 4 wells in the mixture and break 4 eggs into the wells.

Cook in a preheated oven at 180° for approx. 15-20 mins (or until eggs are cooked) this is the tricky bit as I think this depends on your oven as to how long it takes !

Serve with crusty bread and a glass (or 2) of red wine Huevos a la Flamenca – Flamenco Eggs recipes guest posts My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

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