نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بيض محضّر على الطريقة الإسبانية مع تشوروس بالجبنة

Spanish 10 Mins Prep · 25 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
Dice the onion and capsicum. Mince the garlic. Heat 1 tablespoon of the olive oil in a pan over a medium heat. Add the onion, capsicum and garlic. Sauté until softened and fragrant, approx. 5 minutes. Pour in the tomatoes and season with 1 teaspoon of smoked paprika, cumin, salt and pepper. Stir well to combine and simmer for 5-8 minutes until the sauce has thickened slightly.
Meanwhile, arrange the churros on the baking sheet. Bake the churros for approx. 5-10 minutes to brown slightly. Remove the churros from the oven. Grate the Manchego over the churros, then return the sheet to the oven for a further 5 minutes, or until the cheese is golden and melted.
In the last few minutes of cooking the sauce, heat the remaining oil in a separate frying pan. Sprinkle in the remaining smoked paprika. Fry the eggs over a high heat for crispy edges and a soft centre. Or cook according to your preference.
Chop the coriander. Finely slice the jalapeño.
Serve the huevos a la flamenca with a sprinkle of coriander, sliced jalapeño and the crispy sweet potato churros on the side.