If you want to be specific, this dish pertains to the Spanish meal of tapas. I will have to go much more into depth about tapas but not today. For now, to keep it short, tapas are small appetizers, but when served in a variety can make up a whole meal.
In my kitchen from time to time I turn certain tapas into full fledged meals. One such meal is Eggs Flamenco which can be a great breakfast, an elegant lunch, or a light pleasant dinner. When you pull the finished dish out of the oven you will be greeted with a smell and color that will instantly take you to the streets of Spain, to the flamenco dance, to the fiery colors of a beautiful Spanish dress, and the bright spirit of Spain. A little too poetic you say? Maybe, but Spain is made of this: of warmth, family, sun, commotion, and great food.
- 4 eggs
- 4 medium tomatoes, cut into small cubes
- 1 onion, cut into cubes or strips
- 1 large red bell pepper or a mixture of colored peppers, cut into small squares
- ½ can of corn, drained
- 2-4 cloves garlic, finely diced
- 1-2 tbsp chopped parsley
- Ground black pepper
- A pinch of cayenne pepper
- A few sage leaves (optional), cut into thin strips/julienned
- 1-2 tbsp olive oil (or other oil)
In a wide frying pan heat olive oil. Add onion, sauté over medium-low heat for 5-7 minutes, until onion is almost translucent.
Add red bell pepper. Sauté for about 7 minutes.
Add garlic. Sauté for 3 minutes.
Add tomatoes. Cook for about 5-7 minutes.
Add parsley, salt, a pinch of cayenne pepper, and freshly ground black pepper. Cook for 1-2 minutes.
Add corn and mix. Remove from heat.
Preheat oven to 350 F (180 C).
Divide the vegetable mixture into four baking dishes (such as, individual pie dishes). Make a well in the center. Break an egg into each well. Sprinkle eggs with salt. Sprinkle each dish with sage strips.
Put into the oven. Bake for approximately 15-20 minutes.
Serve immediately with toast or baguette.
Cook with pleasure and enjoy the world!