Eggs a la Flamenca

Cook time 20 minutes
Servings 4


4 large organic eggs
4 large oxheart tomatoes (empty with open top)
400mls tomato juice
2 cloves garlic
1 chilli, deseeded and chopped
Manchego cheese

For Serving Salad:
Drizzle of olive oil
1 punnet yellow teardrop tomatoes
1 punnet cherry tomatoes
1 black Russian tomato, cut into quarters
1 pink lady tomato cut into quarters
mint leaves picked and washed
basil leaves picked and washed

Eggs a la Flamenca


Sautee chilli and garlic in medium heat pan, until soft.
Add tomato juice, and season with salt and pepper, then cook for 5 minutes. Pour into a jug.
On a tray set the empty tomatoes.  Pour the hot tomato juice into each of them, and crack and egg inside as well.
Bake for 7 minutes at 200 degrees and finish with grated manchego cheese on top and some torn up jamon.
Serve on top of salad with sour dough to dip in the tomato.