A LA FLAMENCA

Flamenca eggs style combine the best of rustic cuisine with a touch of sophistication.

Ingredients:

Toluca Peruvian Chorizo ​​(2 pieces, sliced)

4 eggs

1 onion (finely chopped)

1 red bell pepper (sliced)

2 garlic cloves (minced)

1 can of crushed tomatoes (400 g)

100 g peas

Olive oil

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions:

• In a large skillet with a drizzle of olive oil, sauté the Toluca Peruvian chorizo ​​until browned. Remove and set aside.

• In the same skillet, add the onion, garlic, and bell pepper. Cook over medium heat until softened.

• Stir in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes.

• Add the peas and the reserved chorizo. Stir well and make 4 small wells in the mixture.

• Crack an egg into each well and cover the skillet. Cook over low heat until the whites are set but the yolks are still runny.

• Serve hot, sprinkled with fresh parsley.

¡Enjoy!