Eggs Flamenco by Anne Burrell
- Extra-virgin olive oil
- 1 1 1 onion, diced
- Kosher salt
- 2 2 2 cloves garlic, smashed and chopped
- 1 1 1/2-inch cup 1/2-inch diced Spanish chorizo
- 1 1 1 teaspoon pimenton
- 28-ounce 28-ounce can One 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
- 8 8 8 eggs
- 1/2 1/2 1/2 cup finely grated aged manchego
- 2 2 2 tablespoons chopped fresh chives
- 6-inch Equipment: four 6-inch wide flat ovenproof dishes, such as terra cotta cazuelas
Adapted from google.com
Coat a saucepan with olive oil, add the onions and bring to a medium heat.
Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes.
Add the garlic and cook for 2 to 3 more minutes.
Add the chorizo and pimenton and cook for another 2 to 3 minutes.
Add the tomatoes and season with salt.
Simmer for 15 to 20 minutes.
Taste for seasoning and adjust, if needed.
Preheat the oven to 400 degrees F.
Oil the cazuelas.
Fill each dish about halfway with the tomato sauce.
Break 2 eggs into each dish and sprinkle with the manchego cheese.
Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
When the eggs are done, sprinkle with chives