Whenever we are in danger of disappearing under egg mountain or if we’ve had a busy morning and I need a quick recipe for lunch, I turn to an old favourite – Flamenco eggs. There are only two ingredients in this recipe that appear every time and that is the eggs of course, and a pepper. Everything else is infinitely variable.
I have a deep seated fear of undercooked eggs, particularly trembly whites so for me our home grown duck eggs work best in this dish you get a runny yolk but the rest is firm to the touch.
The other nice thing about it is you can use up whatever you happen to having lurking in the darker corners of your fridge.
- 4 eggs (of your choice)
- 1 pepper (any colour)
- 1 medium onion
- 4 tomatoes (you can use half a tin instead)
- 1 tbl soy sauce
- Dash of Tabasco
- Alternatives and optional extras thinly sliced potato, chilli, chorizo,
Add a dollop of olive oil to your frying pan and heat up. Slice the onion and add to the pan. Leave, stirring occasionally until it has softened. Slice the pepper and toss it in with the onion. Stir and allow to cook for around 5 minutes. Add the mushrooms and give them time to soften before adding the chopped tomatoes.
When all the vegetables are cooked to your liking add the soy sauce and Tabasco.
Stir well and then make 4 wells in the mixture. Break the eggs into the wells and put the lid on the frying pan.
Leave to cook gently until the whites are firm but the yolks still runny.
If using chilli, add it with the pepper. Sliced potatoes are best added early with the onions and if I have the odd bit of chorizo hanging around I will usually add it a few minutes before the eggs.
Serve with a good homemade loaf – delicious