Pommette
Trying - very!
Huevos a la Flamenca (serves 2) - PICTURE IS JUST FOR 1 PERSON THOUGH
With the long list of ingredients and steps this might look a bit daunting but it really is dead easy to make.
Ingredients
Leave the chorizo/ham out as a totally veggie option.
Apart from the chorizo as far as I can see this should be free on Green, with the 45g ham/bacon being about a ½ HExB.
The chorizo is the tricky one. On green it is 4½ syns for the 38g portion.
On EE you just have to syn the chorizo and it is only 2½ syns for the 38g portion.
On Red you need to count 2½ syns for the chorizo and 1 syn for the peas (per person) or as teeny portion of a HexB (less than ¼)!
If you can’t get, or don’t like artichokes, just use more asparagus – which is what I usually do. My OH isn’t keen on artichoke.
This amount is perfect as a good, hearty lunch. We often only put one egg on though as I find it too filling otherwise.
You can also serve as an evening meal with some rice or SW chips.
ENJOY !!!!!
With the long list of ingredients and steps this might look a bit daunting but it really is dead easy to make.
Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced or pressed
- 90 g diced cooked ham (I use 90g raw bacon bits - which I fry with the onions)
- 75 g cooked chorizo sausage (leave this out to eliminate the syns).
- 400g tin chopped tomatoes (I sometimes put more in as I like lots of sauce!)
- 4 eggs
- 75 g cooked peas
- ½ small red pepper - cooked for a few minutes in the microwave until soft. Skin it and cut into strips (don’t absolutely have to skin it though)
- 8 asparagus spears (woody bit snapped off) - cooked for 2 minutes in boiling water
- 2 artichoke hearts – sliced into 4 each
- ½ tsp smoked or sweet paprika
- Salt & pepper
- Chopped fresh parsley
- Carefully fry the onions and garlic in FryLight until soft.
- Add the chopped tomatoes, season with salt, pepper & paprika and cook on a medium heat for 10 minutes until reduced.
- Add ham (& chorizo) and cook for a 2 mins max.
- Spray 2 large earthenware ramekins with FryLight (I actually use an oval glass dish which I don't spray).
- Split tomato sauce between the ramekins.
- Make two wells in each ramekin and break an egg into each well (i.e. 2 per ramekin).
- Sprinkle the cooked peas around the outside of each ramekin.
- Arrange the strips of red pepper decoratively (& carefully) over the eggs.
- Add 2 slices of artichoke heart and 4 asparagus tips to each ramekin.
- Sprinkle with salt and pepper and parsley.
- Put in a medium hot oven (160-180c) and cook until the whites are set and the yolks runny – about 10-15 minutes.
Leave the chorizo/ham out as a totally veggie option.
Apart from the chorizo as far as I can see this should be free on Green, with the 45g ham/bacon being about a ½ HExB.
The chorizo is the tricky one. On green it is 4½ syns for the 38g portion.
On EE you just have to syn the chorizo and it is only 2½ syns for the 38g portion.
On Red you need to count 2½ syns for the chorizo and 1 syn for the peas (per person) or as teeny portion of a HexB (less than ¼)!
If you can’t get, or don’t like artichokes, just use more asparagus – which is what I usually do. My OH isn’t keen on artichoke.
This amount is perfect as a good, hearty lunch. We often only put one egg on though as I find it too filling otherwise.
You can also serve as an evening meal with some rice or SW chips.
ENJOY !!!!!
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