Flamenco style eggs
A classic of Andalusian cuisine, especially from Cádiz, with different versions depending on the hand that cooks it, we hope you like our version, what we can tell you is that it is delicious.
Ingredients:
3-4 eggs
2 potatoes
1 garlic
A handful of fresh peas
1 Iberian chorizo
5-6 tablespoons of fried tomato
Chili flakes Fresh parsley
Extra virgin olive oil
Salt
Preparation:
Peel and cut the potatoes into cubes. Crush a clove of garlic and brown it in a pan with plenty of extra virgin olive oil. We fry the potatoes. When they are golden, we take them out, salt them and reserve.
Blanch a handful of fresh or frozen peas in boiling water for 3 minutes. After time, we quickly transfer them to a bowl of ice water. We reserve.
Cut chorizo into small pieces to stew. Pour a tablespoon of olive oil into a 26 cm Efficient Orange frying pan and cook the chorizo. Once ready, add 5 or 6 tablespoons of fried tomato and mix well. Add the previously fried potatoes and peas. We make a hole if necessary and crack 3 or 4 eggs. Add a pinch of salt to each egg, cover the pan and let it cook until the eggs are cooked, depending on how you want the yolk to be. You can also add just the white and, once almost set, add the yolk. We add some chili flakes over the eggs, a little chopped fresh parsley and all we need is a good loaf of bread.
