pg's "Flamenco" Eggs

    30 minutes

    This recipe is my adaptation of a dish by the same name, served at The Cantina Restaurant in Merimbula. Best breakfasts EVER!!


    Victoria, Australia
    2 people made this

    Serves: 2 

    • 1 onion diced.
    • 1 med spicy chorizo sausage.
    • 1 red capsicum, sliced
    • 4 rashers good quality bacon, diced.
    • 100mls cream
    • handful grated cheese
    • 6 eggs
    • 2 good quality tomatoes, diced
    • Optional: diced black olives, 2 anchovies, diced, Tabasco sauce.

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry off onions, chorizo, bacon and capsicum until onions are golden and bacon is crisp. Set aside to cool.
    2. In a bowl, break 4 of the eggs, add cream and most of the cheese. Whisk until combined. Add cooled onion mix.
    3. Add diced tomatoes and optional olives, anchovies and Tabasco
    4. Grease 2 oven-proof ramekins. Divide the egg/onion mix between the two. Break the remaining eggs into the mix (so you will have some nice whole yolky bits as well as the egg mix. Omit and use all 3 eggs per person if you don't like yolks)
    5. Top with remaining cheese.
    6. Bake in a water bath at 150C for 20 minutes, or until the egg mix is set.
    7. Can be finished off under a griller to brown cheese further. Serve with wholemeal toast.

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