If you did not know today as incoming cooking easy and tasty, today I present this recipe for eggs to flamenco, a delicious recipe dehuevoscon peppers, peas, potatoes, we got completely for the most demanding.
Huevos a la Flamenca is a recipe for 4 people, the type starters, Easy difficulty and ready in 35 minutes.
ingredients
- 4 eggs
- 300 g of peas
- 3 bell peppers
- 300 g of potatoes
- 1 large onion
- 4 slices of chorizo
- ½ kg of crushed tomato
- Olive oil
- Sal
How hacerhuevosa the Flemish
In a skillet, fry the potatoes, cut into small cubes, as they are soft, we took them out and reserve.
We took part delaceitey in the same pan, sauté the garlic and onion, minced. Add the tomatoes and fry for 5 minutes. Then toss the peas and let cook another 5 minutes over low heat, stirring with a wooden spoon.
Then, add the bell peppers, cut into pieces and chips, mix everything well, and cook over low heat for 10 minutes, stirring occasionally. Salted to taste.
Split the mixture into 4 individual earthenware pots and cascamos unhuevoen each and place a slice of sausage in each. We put them in the oven for about 5 minutes until firm eggs. Serve in individual bowls.
If you have no oven, once made the sauce in the same pan can crack eggs over the mixture, trying to remain separate from each other. Also add the slices of chorizo. Once curdled eggs, remove from heat and serve.
Huevos a la Flamenca is a recipe for 4 people, the type starters, Easy difficulty and ready in 35 minutes.
ingredients
- 4 eggs
- 300 g of peas
- 3 bell peppers
- 300 g of potatoes
- 1 large onion
- 4 slices of chorizo
- ½ kg of crushed tomato
- Olive oil
- Sal
How hacerhuevosa the Flemish
In a skillet, fry the potatoes, cut into small cubes, as they are soft, we took them out and reserve.
We took part delaceitey in the same pan, sauté the garlic and onion, minced. Add the tomatoes and fry for 5 minutes. Then toss the peas and let cook another 5 minutes over low heat, stirring with a wooden spoon.
Then, add the bell peppers, cut into pieces and chips, mix everything well, and cook over low heat for 10 minutes, stirring occasionally. Salted to taste.
Split the mixture into 4 individual earthenware pots and cascamos unhuevoen each and place a slice of sausage in each. We put them in the oven for about 5 minutes until firm eggs. Serve in individual bowls.
If you have no oven, once made the sauce in the same pan can crack eggs over the mixture, trying to remain separate from each other. Also add the slices of chorizo. Once curdled eggs, remove from heat and serve.
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