Eggs in Flames - Spain

Breakfast in Spain is usually a simple thing. Mostly a simple coffee and toast with jam (peach jam!). 
But there are always the exceptions, like churros served with chocolate (a recipe will follow later) or the following spicy egg dish. 

  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 1 red bell pepper
  • 1 tsp. ground chili powder
  • 1 can peeled tomatoes 
  • 2 tbsp. tomato paste
  • 6 eggs
  • 12 slices pepperoni
  • 2 tbsp. fresh parsley, chopped
Preheat the oven to 350°F (160°C)
Heat the oil in a medium skillet. Sauté the onions until soft and slightly brown. 
Add the bell pepper and chili powder and cook for a couple of minutes. 
Add the tomatoes and tomato paste and let simmer for 10 minutes over low heat. Stir frequently. 
Pour the tomato mixture into a shallow baking dish. With the back of a big spoon make 6 holes for the eggs. Carefully crack one egg over each hole and place it in there. 
Cover with the pepperoni. Bake for about half an hour or until the egg white is done. 
Garnish with parsley and serve with fresh bread.
Serves 4 to 6

French Baguette

Crispy, crunchy baguette, fresh out of the oven! This is bread heaven! This most famous French bread is one of the few breads you can eat plain and it is still delicious.
But it is even better with some butter and honey. Or jam. Or cheese. Or...oh the list is endless.


• 3-3 ½ c all-purpose flour

• 1 pkg. yeast (2 ¼ tsp.)

• 1/2 c warm water

• 1/2 c warm milk

• 1 tsp. salt

• 1 tbs. sugar

• 2 tbs. vegetable oil

• 1 egg white, whisked with 1 tbs. water

In a large bowl combine 2 c of the flour, sugar, salt and yeast. Add warm water, warm milk and oil and beat with an electric mixer.

Stir in the remaining flour, ½ c at a time until the dough is soft and not too sticky.
Knead dough on a lightly floured surface until smooth and elastic. Place dough in a slightly greased bowl, turn greased side up, cover with a damp kitchen towel and let rise in a warm spot until double (takes about 2 hours). I usually put it in the oven at the lowest heat.

Punch down the dough with your fist and divide in half. On a floured surface roll out each loaf into a rectangle (15x8-in) and roll them up, beginning at the longer side.

Pinch edges to close. Roll carefully back and forth and place both loaves on a slightly greased
-and sprinkled with cornmeal- cooking sheet.
With a sharp knife cut slashes across the loaves. Brush loaves with cold water and let them rise for another hour or until double.

Preheat oven to 375°F (190°).

Brush loaves with egg white mixture. You could sprinkle them with some poppy or sesame seed if you like.
Bake in the middle of the oven about 30 minutes until the breads are golden brown and sound hallow when tapped.

Makes two long loafs.

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