| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 720 |
| Fat | 20.6g |
| Saturates | 8.6g |
| Protein | 29.8g |
| Carbs | 99.1g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
