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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Eggs with Chorizo, Asparagus and Tomatoes (Huevos a la Flamenca)
To make traditional Spanish huevos a la flamenca, vegetables are simmered in tomato sauce, then the mixture is portioned among individual cazuelas, or shallow, round earthenware dishes. Eggs are cracked on top and the cazuelas are slipped into the oven for baking. For our family-style version of the dish, we use a 12-inch skillet to do the cooking start to finish on the stovetop. Spanish chorizo and smoked paprika give the dish an unmistakably Spanish flavor and aroma. Huevos a la flamenca is a perfect meal any time of the day. Be sure to offer plenty of warm, crusty bread on the side for dipping into the sauce.
4 to 6
Servings
Tip
Don’t cook the asparagus until fully tender-crisp before adding the eggs. They should be just shy of that point, as the eggs will require 5 to 7 minutes to cook, during which time the asparagus will reach ideal doneness. Don’t forget to taste and season the sauce before adding the eggs because once the eggs go into the pan, additional salt and pepper cannot be stirred in.
30 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil
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4
ounces Spanish chorizo, halved lengthwise, then thinly sliced crosswise
Directions
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