2021 Vuelta - Stage 9: Puerto Lumbreras to Alto de Velefique
Today offered a grueling leg before the first rest day. The cyclists had to face each of a Category 3, 2, and 1 climb, plus an uncategorized climb to the finish. Their legs must be completely fatigued. Speaking of fatigue, one thing (besides takeout) that I rely upon when hitting cooking burnout, or I’ve had a long day at work and want something satisfying but easy, is breakfast. Ah yes, the only thing better than breakfast is breakfast-for-dinner. It always throws the kids for a loop. They never know when to expect it and get very excited about it. This dish is no exception. A lovely festival of cured meats, vegetables and eggs; Huevos a la Flamenca is Spain’s answer to Mexico’s Huevos Rancheros. All you need to do is briefly sauté some vegetables, throw it into a casserole, lay in some eggs and top with meat. Let it bake while you unwind with a glass of wine and you’re all set for dinner!
Huevos a la Flamenca from The Food of Spain, Vicky Harris
Extra-virgin olive oil
1 lb potatoes, peeled and diced ½-inch thick
Red pepper, thinly sliced
Onion, diced medium
1/4 lb thinly sliced serrano ham
1/3 lb skinny asparagus
1/4 lb frozen or fresh peas
1/4 lb green beans
1 lb tomatoes, peeled, seeded and roughly chopped
2 tbsp tomato paste
4 eggs
1/4 lb chorizo, thinly sliced
Parsley
Preheat ⅓ cup of evoo in a non-stick pan over medium heat and sauté the potatoes until golden brown. Remove from the pan with a slotted spoon and reserve.
Thinly julienne 2 pieces of the serrano ham, sautéing them with the peppers and onions and seasoning with some salt and pepper, until the onion is softened.
Preheat the oven to 350.
Meanwhile, cut the bottom thirds off of the asparagus and set aside 3 or 4 of the best looking ones. Chop the rest into thirds and add them to the skillet with the peas, green beans, tomatoes and tomato paste, along with ½ cup of water.
Stir in the reserved potatoes, cover and cook over low heat for 10 minutes, stirring halfway through.
Butter a casserole dish and pour the contents of the skillet into the dish. Using the back of a large spoon to make 4 indentations, cracking an egg into each. Place the reserved asparagus spears into the casserole in a fan shape. Top with the chorizo and tear the remaining serrano ham, scattering over everything. Sprinkle on some minced parsley.
Bake in the oven for about 20-25 minutes, until the egg whites have fully set, and serve. ______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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