Ovos Flamencos (Huevos a la Flamenca)
Huevos a la flamenca Diga: WEH-vos ah lah flah-MEN-kah
Huevos a la flamenca é um vibrante prato de ovos assados da Andaluzia, particularmente popular em Sevilha. Um rico sofrito de tomate é camado com ervilhas, chorizo e jamón serrano, depois coberto com ovos que assam até as claras ficarem apenas firmes. A mistura colorida de molho vermelho, ervilhas verdes e ovos dourados evoca os trajes flamboyantes dos dançarinos de flamenco. Geralmente é apreciado no almoço ou como tapa compartilhada com pão crocante para limpar o molho.
Ovos Flamencos (Huevos a la Flamenca)
Huevos a la flamenca
Pronúncia WEH-vos ah lah flah-MEN-kah
- Rende
- 4
- Prep
- 15 min
- Cozimento
- 35 min
- Total
- 50 min
- Nível
- Médio
Também sem nozes.
Alergênicos: contém ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Modo de preparo
Preheat the oven to 375°F (190°C). Heat the olive oil in a large ovenproof skillet or shallow casserole over medium heat.
Add the chopped onion and cook for 5 minutes until softened and translucent. Stir in the garlic and diced red bell pepper; sauté another 5–6 minutes until the pepper is tender.
Sprinkle in the paprika and cumin (if using). Cook for 30 seconds until fragrant, then add the crushed tomatoes, sugar, and salt. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens to a rich sofrito.
Stir in the peas, chorizo slices, and half the jamón strips. Cook 2 minutes more so the flavors begin to meld. Taste and adjust seasoning.
Make 8 shallow wells in the sauce with the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with salt and black pepper.
Scatter the remaining jamón over the dish. Transfer the skillet to the oven and bake 8–12 minutes until the egg whites are set but the yolks are still soft and runny.
Remove from the oven, sprinkle generously with chopped parsley, and serve straight from the skillet while piping hot.
Variantes regionais
Some cooks add asparagus tips or sliced potatoes to the sofrito. In certain parts of Andalusia a pinch of hot pimentón picante is included for extra heat, while modern versions occasionally top the dish with grated Manchego before baking.
Notas do cozinheiro
- Use the best-quality Spanish chorizo and jamón you can find; their smoky, salty flavors define the dish.
- For perfectly runny yolks, start checking the eggs at 8 minutes; oven times vary.
- If you don’t have an ovenproof skillet, transfer the finished sofrito to a shallow baking dish before adding the eggs.
Sirva com
Crusty bread or toasted baguette slices and a glass of chilled fino sherry.
Antecipe e armazenamento
Prepare the sofrito up to 2 days ahead and refrigerate. Reheat on the stove, add the eggs, and bake just before serving.
