Eggs Flamenco
recipe
Eggs Flamenco
No commentsIngredients
- 4 large Lion Quality eggs
- 30ml/2 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 red pepper, de-seeded and chopped
- 4 plum tomatoes, skinned and sliced
- 100g/4oz mushrooms, wiped and finely sliced
- salt and pepper
- 15ml/1 tbsp chopped fresh parsley
- 1 x 198g can sweetcorn, drained
Serves:
4
Directions
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- Preheat oven to //gas
- In a large frying pan heat the olive oil, add the onion and garlic and saute until soft but not brown. Add the pepper to the pan and fry for a further minutes.
- Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweetcorn and remove the frying pan from the heat.
- Pour the mixture into an ovenproof baking dish. Using the back of a spoon make four small depressions in the vegetable mixture. Break a Lion egg into each depression, place the dish in the oven and bake for minutes or until eggs have set.
- Serve hot with bread.
Source: British Lion Eggs
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