Huevos à la Flamenca

Name: Huevos à la Flamenca
Ingredients: 60 ml Chicken broth; 150 g Tomato; 1 Garlic (minced); 50 g Chorizo sausage; 50 g Jamón Bellota; 1 Dulce pimentón; Olive oil; Parsley; Pepper and salt; 1 Dry sherry; Chickpeas; 4 Quail eggs; 100 g Onion (chopped)

A rich tomato base with chorizo and jamón, served in earthenware and completed with quail eggs.Andalusian comfort food in its purest form.

Ingredients

60mlChicken broth

150gTomato

1Garlic (minced)

50gChorizo sausage

50gJamón Bellota

1Dulce pimentón

Olive oil

Parsley

Pepper and salt

1Dry sherry

Chickpeas

4Quail eggs

100gOnion (chopped)

Preparation

Remove the seeds from the tomatoes and roughly chop them.
Sauté the onion, pepper, and garlic.
Add the chorizo and jamón and briefly fry.
Add the tomato, pimentón, salt, and pepper and let it reduce for about 4 minutes.
Pour in the broth and sherry, add the peas, and cook for another 2 to 3 minutes.
Spoon the sauce into an earthenware dish and make four small indentations.
Crack the quail eggs into them and bake for about 4 minutes in an oven at 180°C.