Spanish Eggs in Casserole, Huevos a la Cazuela

Rezept auf Deutsch - Spanische Eier in Kasserolle
中文食譜 - 西班牙砂鍋焗蛋

Spanish Eggs in Casserole 
Huevos a la Cazuela
Ingredients for 4 Servings

• 1 onion
• 3 spicy sausages
• 1 bell pepper
• 600g tomatoes
• 120g peas
• 3 eggs
• 3 table spoon tomato paste
• 1 table spoon cooking oil
• seasonings: 1 teaspoon spanish paprika, pinch of salt and pepper

Preparation

• Preheat oven 200°C (gas mark 6).
• Cut the onion and sausages into crunches, remove the seeds of bell pepper and slice to pieces, skin and chop the tomatoes.
• Heat oil in the Casserole, add onion and sauté until transparent and soft. Add sausages, bell pepper, tomato and peas, mix well all the ingredients and simmer gently for 30 minutes, and follow with the seasoning.
• After the mixture become soft and thick, turn off the heat and level the surface with a spatula.
• Break 1 egg into a bowl, by using the back of a serving spoon, make a hollow in the mixture and pour in the egg. Repeat this step to place all the eggs into the mixture.
• Place the casserole in oven uncovered for 10 minutes, or until the eggs are "just" set. The wonderful combination of this thick spicy sausage tomato sauce with the egg white and egg yolk sauces. I love to serve with crusty french bread or pasta, delicioso!!!

Dancing with Myself - Nouvelle Vague

Ingredient checklist: onion, spicy sausages, bell pepper, tomatoes, peas, eggs, cooking oil, salt, black pepper and spanish paprika.

Sauté all the ingredients.

When the mixture become soft and thick, add seasonings and gently beat in the eggs.

Mini Tips:

A healthy fresh tomato's meat and skin should join together tightly. Just follow these simple steps to peel the tomato's skin easily.

• Prepare a pot of boiling water, off from heat and add the tomatoes. Cover the lid and wait for 1 minute. Take the tomato and cool down under running tap water and then the tomatoes are ready to be skinned.

Place the tomato into hot water first, and cold water afterward

Now, you should able to remove the skin easily

Pimentón - Spanish Paprika

Thanks for Christopher Columbus brought red peppers to Spain in his second voyage in 1493. This biting sharp little red fruit shocked King Ferdinand and Queen Isabella. The Monks cultivated this plants from the New World and transform to a aroma dust for Monastery cooking. Until 17th century, this secret ingredient was unfolded and became the red gold in Spanish cuisine. 

The quality paprika are produced in  La Vera and Murcia, these Denomination of Origin (Denominación de Origen - DO) have perfect climate for growing peppers.

Pimentón de La Vera

The hand-harvested capsicum peppers can only roasted with oakwood and drying for 15 days. This traditional way of preserving can permeates them with flavor. There are three types of Pimentón de La Vera for different type of tastes.

'Pimentón Dulce' is sweet and mild and good for flavoring potatoes, rice and fish dishes.   

'Pimentón Agridulce' is bittersweet and medium hot and used for meat stews and for curing sausages.   

'Pimentón Picante' is made from long red peppers offer spicy hot and direct heat. Can be used for grilled meat or soups.

Pimentón de Murcia

The peppers, once ripe, are harvested by hand then spread and dried under the sun for several days, or in hot air dryers and finally milled. These intense bright red precious powder giving a great stability of color and aroma.

Reference

Pimentón de la Vera

Pimentón de Murcia

Spanish Gourmet.com