Flamenco scrambled eggs baked with tomatoes – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 eggs
- 1/2 tbsp. finely grated seasoned Manchego cheese
- 1 tbsp. diced (1 cm.) Spanish chorizo sausage
- Olive oil
- 1 diced onion head
- Salt
- 2 crushed and chopped cloves of garlic
- 1 tsp sweet red paprika
- 1/3 Art. olives
- 2 tbsp. l chopped chives
- 1 can (800 gr.) Coarsely chopped with juice or skipped through a plum tomato press
- Optional equipment: 4 flat heat-resistant dishes (15 cm wide), for example, clay casuel
Recipes with similar ingredients: chorizo sausage, olives, tomatoes plum, manchego cheese, chives, garlic, eggs, paprika
Recipe preparation:
- Lubricate the pan with olive oil, lay the onion and place on medium fire. Salt the onion and simmer for 7 – 8 min. Until it becomes soft and fragrant. Add the garlic and cook another 2 to 3 minutes. Put chorizo, sprinkle with paprika and cook for another 2 – 3 minutes. Add the tomatoes and salt. Stew for 15 – 20 minutes. Try Are there enough spices and, if necessary, add more.
- Preheat oven to 205 ° C. Lubricate casuela with butter. Fill out each dish is half tomato sauce. Break each into 2 eggs, sprinkle with olives and grated cheese. Put the casuela in preheat oven and bake until egg whites set, and the yolks remain fluid for about 8 minutes. When the eggs ready, sprinkle the dish with chives and serve.
