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Flamenco Eggs With Spanish Serrano

Flamenco Eggs With Spanish Serrano
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

12 Ingredients

  • 1 large red onion, roughly chopped
  • 1/2 cup continental parsley (save some to serve)
  • 5milliliter virgin olive oil spray
  • 1/2teaspoons dried chilli flakes
  • 2teaspoons ground cumin
  • 2teaspoons smoked paprika
  • 2 cherry tomatoes
  • 100grams shaved Bertocchi Noel Smoked Spanish Jamon Serrano Ham
  • 4 slices sourdough (to serve)
  • 2tablespoons olive oil
  • 4 free range eggs
  • 2 cloves garlic, crushed

Nutrition per serving

Protein
21.4grams
Sugars
9.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 2

Preheat oven to 180°C. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook for 4 minutes or until softened. Add garlic, paprika, cumin and chilli and stir until combined. Cook for 1 minute or until aromatic. Stir in tomatoes and 1/2 cup water and bring to the boil. Stir in parsley or coriander and season. Remove pan from heat.

Step 2 of 2

Arrange ham in pan among tomato sauce. Form 4 hollows in tomato sauce with a large spoon. Break eggs into hollows and spray with olive oil. Lightly cover pan with foil and transfer pan to oven. Bake for 20 minutes or until egg whites are just cooked. Scatter over extra parsley and serve with toast.

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