Eggs flamenco

Eggs flamenco


  • Olive oil 4 Tbsp
  • Onion 1, medium-sized, peeled and finely sliced
  • Garlic 2 cloves, peeled and crushed
  • Lean bacon 230 g (8 oz), sliced Red capsicums
  • (bell peppers) 2, small, white pith
  • removed, seeded and chopped
  • Tomatoes 6, medium-sized, blanched, peeled and finely sliced
  • White button
  • mushrooms 115 g (4 oz), wiped and
  • finely sliced
  • Salt 1/2 tsp
  • Ground black
  • pepper 1/4 tsp Cayenne pepper
  • A dash Dried parsley     1 Tbsp Canned corn
  • kernels 230 g (8 oz), drained
  • Eggs 4, large

This is a delicious way of serving eggs, as a first course or as a light snack.

Serves 4


  1. Preheat oven to 180°C (350°F).
  2. Heat oil over moderate heat and cook onion and garlic, stirring occasionally, for 5–7 minutes or until onion is soft but not brown.
  3. Add bacon and capsicums and stir-fry for 10–12 minutes or until capsicums are soft.
  4. Stir in tomatoes, mushrooms, salt, pepper, cayenne and parsley. Continue cooking for 5 minutes or until tomatoes begin to pulp.
  5. Stir in corn kernels and remove from heat.
  6. Pour mixture into an ovenproof baking dish. Using the back of a spoon, make 4 small depressions in mixture. Break an egg into each depression.
  7. Place baking dish in the oven and bake for 25–30 minutes or until eggs are set. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *