Flamenco Eggs

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The Spanish get it right once again. I was a bit knackered after work today so I wanted something easy to whip up. This couldn’t have been simpler and what’s even better is that it’s perfectly acceptable to eat it right out of the pan. I might have it every night.

RECIPE:

INGREDIENTS:

2 tablespoons olive oil
2 chorizo sausage (sliced)
1 large onion (chopped)
1 small zucchini (diced)
1x400g can plum tomatoes
1 heaped teaspoon sweet Spanish paprika
4 cloves garlic (minced)
pinch dried thyme
1/4 cup sherry
1/4 cup red or white wine
1/2 cup fresh flat-leaf parsley (chopped)
4 eggs
salt & pepper

DIRECTIONS:
In a medium deep frying pan, heat the oil over a moderate heat and fry the chorizo for 5 minutes until nice and crisp. Remove the sausage from the pan then add the onions and zucchini and chook for 5 minutes until soft and golden. Add the garlic, thyme and paprika and stir for 1 minute, add the sherry and wine and let it sizzle for 1 minute then add the tomatoes, breaking them up roughly with the back of a wooden spoon. Return the chorizo to the pan then add 1/2 cup water and season with salt & pepper. Let it simmer for 10 minutes to reduce slightly. Stir in the parsley and check for seasoning.

Now make 4 little indentations into the sauce and break an egg in each. Turn down the heat and cover the pan. Cook for 7-10 minutes until the egg whites are set, but the yolks still soft. Take it straight to the table and serve.

SERVING:
Serve with lots of fresh bread to soak up the sauce.

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