My Big Fat Gypsy Eggs

I had no idea what Gypsy Eggs were until trying them at the Fox and Anchor in Farringdon a few years back – I just fancied ordering them as they sounded interesting! How wildly crazy impulsive! I later found out that Gypsy Eggs is a Spanish dish also known as Huevos a la Flamenca. Olé!

This is a great light supper when you want something that’s quick and easy but warming and tasty. You only need a few ingredients from the shops, as you’ll probably have everything else you need in the cupboard already. Best served with some nice crusty bread and a bit of salsa music :-).

Gypsy Eggs/Huevos a la Flamenca
Serves 2

Ingredients
– 2 tbsp Olive Oil
– 100g Chorizo, skin removed and diced
– 100g Serrano Ham, sliced
– 1 Onion, finely chopped
– 1 Red Pepper, diced
– 1 tsp Sweet Paprika
– 1 clove of Garlic, crushed
– 2 handfuls of frozen Peas
– 8 Asparagus Spears
– Can of Chopped Tomatoes
– 100ml Water
– ½ Oxo Chicken Stock Cube
– 175g Potato, diced
– 2 Eggs

To serve:
– Small bunch of Parsley, chopped
– Crusty Bread
– Manchego Cheese

Method
1. Preheat your oven to 200°/Gas Mark 6. Heat 1tbsp of oil in a pan on a medium heat and add the ham and the chorizo. Cook for 5 minutes before removing from the pan with a slotted spoon.

2. To thaw the peas and soften the asparagus, put them into a pyrex dish and cover with some boiling water from the kettle until needed.

3. Add another tbsp of oil to the pan and heat. Add the onion, pepper and paprika and cook on a medium-high heat for 5 minutes until the onion has softened. Add the garlic.

4. Now add a can of chopped tomatoes to the pan. Drain the peas and asparagus and add those to the pan as well along with the potatoes. Add 100ml of water and ½ a chicken stock cube. Leave to simmer for 10 minutes.

5. Add the ham and the chorizo back in and warm through.

6. Now transfer everything to an oven-proof dish. Make a couple of small indents in the mixture and crack your eggs into these. Bake for 15 minutes or until the eggs are firm.

7. Serve with a sprinkling of parsley and some good crusty bread for mopping up the sauce with. Although it’s not at all traditional, I can’t face a meal without cheese and so couldn’t resist putting some on top – keep it Spanish with a bit of Manchego. Mmmm.

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