Recipe: Huevos a la Flamenca with Boerewors Chunks

This Mediterranean dish with vegetables and eggs is so full of bright colours that it is named after the costumes of flamenco dancers. With chunks of boerewors it becomes a hearty breakfast dish or supper.

Huevos a la Flamenca with Boerewors Chunks

This Mediterranean dish with vegetables and eggs is so full of bright colours that it is named after the costumes of flamenco dancers. With chunks of boerewors it becomes a hearty breakfast dish or supper.

Ingredients

  • 500 g thick boerewors pan-fried and cut in chunks of ± 3 cm
  • 1 red or white onion cut in rings
  • 3 cloves garlic crushed
  • 6 green, red and yellow green peppers seeded, membranes removed and cut in strips
  • 1 handful oregano
  • 1 pinch paprika
  • 4 baby marrows cut in ribbons with a vegetable peeler
  • 6 jumbo eggs
  • ground sea salt and black pepper
  • chopped parsley and chives

Instructions

  • If not using an electric frying pan, preheat oven to 190°C
  • Grease an oven-dish
  • Heat olive oil in a pan or electric frying pan and sauté onion, garlic and green peppers with oregano and paprika until vegetables wilt
  • Add fried chunks of wors and baby marrow ribbons and simmer for 5 min
  • Make indentations in layer of vegetables and crack 1 egg into each “hollow”
  • Bake eggs to taste in frying pan or oven
  • Scatter with parsley and serve with crusty bread