Eggs Flamenco

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Brunch is at it’s best with my friends in the North Carolina mountains. After a 5 mile hike on a Sunday morning (with red wine seeping from our pores), nothing is better than a morning sun and a homemade meal. My friend Phil took the lead on this year’s Sunday brunch – preparing Eggs Flamenco from Anne Burrell’s show. Jamey and Phil are big fans of Anne and we often test her recipes together. We haven’t had a bad one yet. This couldn’t be much easier – EXCEPT, skip the food mill and just crush the tomatoes by hand or in the food processor. It will save you a lot of trouble and many many dishes.

To brunch!

 

Eggs Flamenco by Anne Burrell 

 

  • Extra-virgin olive oil
  • 1 onion, diced
  • Kosher salt
  • 2 garlic cloves, smashed and chopped
  • 1 cup (1/2-inch) diced Spanish chorizo
  • 1 teaspoon pimenton
  • 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
  • 8 eggs
  • 1/2 cup finely grated aged manchego
  • 2 tablespoons chopped chives

Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. 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 grated cheese. Place the cazuelas into the preheated 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 and serve.

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