Whole30 Huevos a la Flamenca
This spicy egg dish with Otamot sauce is a great addition to a weekend brunch or a flavorful entree for dinner.
Huevos a la Flamenca
1 jar Spicy or Otamot Organic Essential Sauce
2 Chorizo sausages, thinly sliced
1/2 yellow onion, diced
2 garlic cloves, minced
1/4-1/3 cup water
1/2 tsp paprika
Salt and pepper
Parsley, chopped for garnish
1. Preheat oven to 400°.
2. In a large skillet crisp the Chorizo, about 3-4 minutes. Remove from pan and drain on a paper towel.
3. In same pan sauté onions until translucent then add garlic. Sauté 1-2 additional minutes.
4. Add Otamot sauce and water. Incorporate and simmer for just a few minutes.
5. Lightly grease a shallow 2-3 quart pan. Pour tomato sauce into dish. Make a little well in the sauce and crack eggs over sauce. Top eggs with Chorizo. Bake 8-10 minutes or until egg whites are set. Garnish with parsley and serve.
*Individual soup crocks work well and are the traditional way to serve this dish.