Well done, Spain! To celebrate, we opened our second-to-last bottle of Pagos de Quintana and whipped up a Burden household favorite, Flamenco Eggs.
Coincidentally, I’m also midway through The Sands of Time by Sidney Sheldon. [If you’ve read it, you know, and are sighing, sort of embarrassed. If not, go get a 99¢ used paperback copy, a huge glass of wine, and call me in the morning.] So it’s like all the little pieces are falling into place: horny, Spanish nuns… throbbing members… Tempranillo… baked eggs… cayenne… World Cup finale… stick with me, people.
This recipe is a great excuse to buy a bunch of cool little personal casserole dishes. Enjoy!
Preheat oven to 350F/180C. Heat olive oil in large heavy-bottom skillet; add onion and garlic and cook low, stirring, ~5 minutes. Add red bell peppers, cook ~10 more minutes. Stir in tomatoes and parsley, season with salt and cayenne to taste. Let that biotche cook.
Stir in corn kernels, take skillet off of heat.
Divide mixture between 4 ovenproof dishes. Make a little hole in the center/surface and break an egg into the depression. Our dishes are big so we crack in two.
Bake in oven for 15-25 minutes, or until eggs have set:
We garnished with scallions, because when are scallions not delicious? Also suggest a few dashes of Cholula, nectar of the Gods. I think the nuns would agree.