Spanish Eggs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s)
- 200 g corn
- 1 red pepper (s)
- 1 onion (s)
- 4 egg (s)
- 2 cloves garlic)
- 100 g sausae, chorizo (spicy Spanish paprika sausae)
- 4 tablespoon olive oil
- salt
- Cayenne pepper
- Tabasco
Print Recipe
Pin Recipe Instructions
- Peel and core the tomatoes (Tip: To do this, make a cross-shaped cut in the top of the tomatoes and pour boiling water over them in a bowl. Let stand for 30 seconds, then remove with a slotted spoon and dip in ice water. Now the peel can be easily peeled off. Then cut the fruit in half and add scoop out the seeds with a teaspoon).
- Now finely dice the tomatoes, peppers, chorizo and onions. Press the garlic through the garlic press.
- Steam the onions and garlic over a low heat while stirring until translucent. Then add the paprika and chorizo cubes and simmer for another 10 minutes on a low heat. Then add tomatoes and corn, season with salt and cayenne pepper. Add some Tabasco as needed.
- Then remove the pan from the heat and distribute the mixture on 4 small, oven-safe bowls (diameter approx. 6-8 cm) and press a recess in the middle with the back of the spoon.
- For each well, break one egg and add it (the egg yolk should remain intact for a nicer look!).
- Bake the bowls in the oven preheated to 180 ° C for 15-20 minutes, until the eggs are set.
- Serve hot.
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