Prep 15 mins
Cook 30 mins
Swirl of red, green, yellow, and white like the colors of the dancer's skirts. Feel free to replace the tomatoes with whatever seasonal vegetables you have on hand. Part of the garnish is megis. Migas is rough chopped bread-crumbs from stale bread, then fried in oil and drained on paper towel.
- 29.58 ml olive oil
- 113.39 g bacon or 113.39 g pancetta, chopped
- 226.79 g chorizo sausage, diced (The hard, dried type)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 566.99 g tomatoes, chopped
- 29.58 ml sherry wine
- 44.37 ml fresh parsley, chopped
- 4 extra large eggs
- salt, Paprika, Black Pepper, and Cayenne Pepper to taste
- Preheat oven to 350 F, Warm four individual baking dishes, (Twelve to fourteen ounce dishes work best).
- Heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil.
- Add onion and garlic, cook, stirring, until the onion is softened and translucent.
- Reduce heat, and add the bell peppers, sherry, and spices. Cook until softened. Correct the seasoning if necessary.
- Using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. In a small dish, break one of the eggs, swirl with a fork, (Do not beat the egg, just slightly mix the white and the yolk.) Pour egg over top of one serving dish. Repeat with the other three eggs and serving dishes.
- Bake the dishes 8 to 12 minutes, or until the eggs are set.
- Remove from oven carefully (It will be hot), garnish with the Migas, and serve.