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By Miguel


Flamenca Eggs

Serves 4


4 large oxheart tomatoes (the size of your fist)

1 tbsp olive oil

1 chilli, deseeded, chopped

2 garlic cloves, finely chopped

300ml tomato juice

salt and pepper

2 slices Maestre Jamon Serrano, torn

2 tbsp grated Maestre Manchego Cheese

sourdough bread, to serve


Tomato Salad

1 punnet yellow teardrop tomatoes, halved

1 punnet cherry tomatoes, halved

1 black Russian tomato, quartered

1 pink lady tomato, quartered

1/4 bunch mint, leaves picked

1/4 bunch basil, leaves picked

1 tbsp olive oil


Preheat oven to 180°C.
Cut tops off tomatoes and slice the bottom off the tomato to stop the tomato from tipping over. Scoop out and discard pulp and seeds. Place tomato shells on an oven tray lined with baking paper.
Heat oil in a medium saucepan. Cook chilli and garlic until soft. Stir in tomato juice. Cook for about 5 minutes or until thickened. Season. Put in jug for easy pour.
Spoon hot mixture into tomato shells leaving room for the eggs. Crack an egg into each one. Replace tomato tops.
Cook in the oven for about 15 minutes or until tomato is tender and egg is set. Remove tops. Sprinkle with jamon and cheese.
Meanwhile... To make tomato salad, combine all ingredients in a large bowl. Season.
Arrange salad over serving plates. Top with baked tomato. Serve with sourdough to dip in tomato.
You can use any type, size and colour tomatoes for the tomato salad—use whatever is fresh and in season.

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