Eggs Flamenco Recipe

Name: Eggs Flamenco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 tablespoons olive oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 red pepper, de-seeded and chopped; 4 plum tomatoes, skinned and sliced; 4 ounces mushrooms, wiped and finely sliced; salt and pepper; 1 tablespoon chopped fresh parsley; 7 ounces sweetcorn, drained

Servings: persons

4 large eggs
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
1 red pepper, de-seeded and chopped
4 plum tomatoes, skinned and sliced
4 ounces mushrooms, wiped and finely sliced
salt and pepper
1 tablespoon chopped fresh parsley
7 ounces sweetcorn, drained

1
Preheat oven to 350F
2
In a large frying pan, heat the olive oil.
3
Add the onion and garlic and saute until soft but not brown.
4
Add the red pepper to the pan and fry for a further 10 minutes
5
Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften.
6
Stir in the sweetcorn and remove the frying pan from the heat.
7
Pour the mixture into an ovenproof baking dish.
8
Using the back of a spoon, make 4 small depressions in the vegetable mixture and break an egg into each depression.
9
Place the dish in the oven and bake for 20 minutes or until eggs have set.
10
Serve hot with fresh bread.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, 2 tablespoons olive oil, 1 onion, sliced, 2 garlic cloves, crushed, and more.

Yes, Eggs Flamenco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Flamenco

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