| Flamenco Eggs |
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175g/6oz Camargue red rice Chicken or vegetable stock 45ml/3 tbsp olive oil 1 Spanish onion, chopped 1 garlic clove, crushed 350g/12oz lean minced beef 75g/3oz chorizo sausage, cut into small cubes 5ml/1 tsp paprika, plus extra for dusting 10ml/2 tsp tomato purée 15–30ml/1–2 tbsp chopped fresh parsley 2 red peppers, seeded and sliced 3 tomatoes, peeled, seeded and chopped 120ml/4fl oz passata or tomato juice 4 eggs 40ml/8 tsp single cream salt and freshly ground black pepper Preheat the oven to 180ºC/350ºF/Gas 4. Cook the rice in stock or water, following the instructions on the packet. Heat 30ml/2 tbsp of oil and fry the onion and garlic for five minutes until the onion is tinged with brown, stirring occasionally. Add the minced beef and cook, stirring occasionally, until browned. Stir in the chorizo and paprika and continue cooking over a low heat for four to five minutes. Stir in the tomato purée and parsley and season with salt and pepper. Heat the remaining oil in a saucepan and fry the peppers until they begin to sizzle. Cover and cook over a moderate heat, shaking the pan occasionally, for four or five minutes until the peppers are singed in places. Add the tomatoes and continue cooking for three or four minutes until they are very soft. Remove the pan from the heat, stir in the passata or tomato juice and add salt to taste. Drain the rice, and divide it among four shallow ovenproof dishes. Spread the meat mixture over the rice and top with the peppers and tomatoes. Make a hole in the centre of each portion and break in an egg. Spoon 10ml/2 tsp of the cream over each egg yolk, dust with paprika, and bake for about 12 to 15 minutes until the whites of the eggs are set. Serve at once. |
This adaptation of a classic Spanish recipe works very well with Camargue red rice, although any long grain rice – brown or white – could be used.| < Prev | Next > |
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