A popular Spanish dish, Huevos a Flamenca (way-vohs ah lah flah-main-kah) consists of eggs baked on a bed of sausages and vegetables. It makes a filling, colourful dish for a family lunch or supper.
3 tablespoons olive oil
1 large onion, thinly sliced and pushed out into rings
1 garlic clove, chopped
14 oz. canned peeled tomatoes, coarsely chopped
2 chorizo sausages, thickly sliced
1 small green pepper, white pith removed, seeded and thinly sliced
2 tablespoons chopped pimiento
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried oregano
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Add the tomatoes with the can juices, the sausages, green pepper, 1 tablespoon pimiento, the salt, pepper and oregano.
Reduce the heat to moderately low and cook for 10 minutes, stirring occasionally.
Remove the pan from the heat and turn the mixture into a shallow ovenproof dish.
Break the eggs on top of the mixture and garnish with the remaining pimiento.
Place the dish in the oven and bake for about 15 minutes, or until the egg whites are set and the yolks are runny. Remove the dish from the oven and serve at once.