EGGS "A LA FLAMENCA" ¿What is it?
This very sevillian specialty is one of the most cherished references of our culinary memory for it is cheerful tapa, colorful and full of traditional flavor. Although currently such succulent specialties are not very requested and often almost forgotten.
2 fresh eggs, about 100 grs peas, lightly cooked, 1 sweet red pepper, strips of, 1 clove of garlic, chopped, 1 small onion or chives, chopped, 1 medium potato, 2 nice slices of serrano cured ham-“jamón”, 5 or six slices of “chorizo” red sausage, 200 grs tomato sauce, home-made or canned, olive oil, salt, black and white ground pepper, optional, to taste: string beans, green asparagus, spring garlic…
Peel and slice the potato, lightly fry in a pan with olive oil. Set aside. Poach the onion and the garlic in an earthenware casserole, add the peas, salt and pepper and lightly fry, pour the tomato sauce. Now you can add some of the optional ingredients. Saute for about 3 minutes, low heat. Place small slices of potato, the slices of “chorizo” and the slices of “jamón serrano”, breaking the eggs on and sprinkle with a dash of olive oil. Put the earthenware casserole in the oven, 4 or 5 minutes, about 180/200. C. Do the portions on two small clay casseroles. Serve hot.