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  • For Serving Salad


  • 1.

    Saute chilli and garlic in medium heat pan, until soft.

  • 2.

    Add tomato juice, and season with salt and pepper, then cook for 5 minutes.

  • 3.

    Pour into a jug.

  • 4.

    On a tray set the empty tomatoes. Pour the hot tomato juice into each of them, and crack and egg inside as well.

  • 5.

    Bake for 15 minutes at 180 degrees and finish with grated manchego cheese on top and some torn up jamon.

  • 6.

    Serve on top of salad with sour dough to dip in the tomato.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Eggs A La Flamenca.


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