Huevos a la Flamenca Skillet with Peas and Peppers

Eggs baked on the stove in a peppery tomato sauce with peas and potatoes, with bread for dipping.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 (14 oz) can diced tomatoes
• 1 cup frozen peas
• 8 large eggs
• 1/2 tsp salt
• 1 baguette
• 1/4 cup chopped parsley

Method

1. Cook the onion and pepper in the oil for 5 minutes, then add the garlic and paprika for a minute.
2. Add the tomatoes, peas and salt and simmer for 4 minutes.
3. Make 8 hollows, crack in the eggs, cover and cook on low for 5–6 minutes, until the whites set.
4. Scatter with parsley and serve from the pan with the bread.

Diets and allergens

Nutrition per serving

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