Flamenco Eggs
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INGREDIENTS 2-ounces (4-inch piece) Chorizo sausage 1 tablespoon olive oil 1/2 small onion, sliced 1 clove garlic, chopped 1 cup peeled, seeded and chopped tomatoes 1/2 teaspoon sweet Spanish paprika 1/8 teaspoon cayenne pepper Salt, to taste 4 large eggs 1/3 cup frozen peas, thawed 2 canned artichoke hearts, see note 1 whole canned pimiento, cut into strips Chopped parsley Bread fried in olive oil Turn on the broiler. Cut the Chorizo into rounds and heat in a sauté pan until cooked through and browned. Set aside. Wipe the pan clean with a paper towel. Add olive oil to the pan and sauté the onion and garlic until soft. Add tomatoes, paprika, cayenne pepper and salt to taste. Transfer the mixture to 2 ovenproof ramekins or a small cazuela (a pottery casserole, about 3 inches deep and 10 to 12 inches in diameter). Break the eggs onto the tomato mixture, 2 per serving. Sprinkle with cayenne. Arrange the peas, artichokes, and pimiento strips attractively. Set under the broiler until the eggs are just set but the yolks still liquid. While the eggs cook, heat a little olive oil in a sauté pan and fry slices of bread until brown on both sides. Scatter chopped parsley over the eggs, and serve with the strips of bread for dipping. Makes 2 servings NOTE - To use leftover artichoke hearts; toss with a vinaigrette dressing and add to salads.