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Smoky eggs flamenco with migas and salsa romesco
Serves 4 Starters and mains
Ingredients
- 3tbsp extra virgin olive oil, plus extra to cook the eggs
- 2 onions, finely chopped
- 3 garlic cloves
- 1 large chilli
- 500g tomatoes, skinned, deseeded and chopped
- 2tbsp Pedro Ximénez sherry
- 1tsp sweet paprika, plus extra to dust
- 1tsp smoked hot paprika
- 150g roasted peppers from a jar, drained and chopped
- 30g sun-dried tomatoes, drained and finely chopped
- 100g small black unpitted
- olives or 85g pitted olives
- 75g Serrano ham, chopped
- 3tbsp roasted pine nuts
- 4 eggs
For the migas
- 2tbsp rapeseed oil
- 65g chunky sourdough
- breadcrumbs
- 1/2tsp smoked sweet paprika
For the romesco sauce
- 35 whole blanched almonds, lightly toasted
- 4 garlic cloves
- 4tsp ñora pepper paste
- 1 whole roasted red pepper from a jar, drained
- 200g tomatoes skinned,
- deseeded and chopped
- 2tsp sweet paprika
- 1/2tsp chilli flakes
- 3tbsp red wine vinegar
- 150ml extra virgin olive oil
- 1tbsp good-quality mayonnaise (optional)
Method
To make the romesco sauce,
grind the almonds very finely
in a coffee grinder or mini
blender. Add the garlic, ñora
pepper paste, roasted pepper,
tomatoes, paprika, chilli flakes
and vinegar and purée until
smooth. Season with a pinch
of sea salt flakes and pepper
and add the oil gradually until
emulsified. Add the mayonnaise,
if using, and transfer to a bowl.
To make the migas, heat a frying pan over a high heat and add the rapeseed oil, swiftly followed by the breadcrumbs. Stir-fry until crisp and golden all over. Stir in the paprika and transfer to a bowl.
Heat a large frying pan or shallow casserole dish, add the olive oil and onions and fry for around 5 minutes, stirring occasionally, until just beginning to turn golden. Add the garlic and chilli and stir well.
Stir in the chopped tomatoes
and sherry and cook over a medium heat for around 10 minutes until the tomatoes
have cooked down. Add both
types of paprika, the peppers
and sun-dried tomatoes,
stir well and cook for 5 minutes
before adding the olives, ham
and pine nuts.
Make 4 holes in the mixture for the eggs. Spoon a little extra oil into them, heat for 1 minute then break in the eggs. Cover with a lid for a few minutes, then remove it.
When the egg whites have just set, serve immediately, dusted with a little extra paprika, with the migas and salsa romesco in bowls alongside.
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