Huevos a la Flamenca
Baked eggs simmer in a smoky tomato pepper sauce studded with chorizo and peas.
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Cooking tools:
- Skillet
- Oven
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Bread knife
- Measuring spoon
- Measuring cup
- Can opener
- Wooden spoon
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 ounces Spanish chorizo, diced
- 2 ounces serrano ham, diced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup frozen peas
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
- 8 ounces crusty bread, sliced
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