Spice and Everything Nice: Las Hermanas in the Heart of Australia

Among the spices that have traversed oceans to find a place in the Australian kitchen, few have the charm and vivacity of paprika. Las Hermanas Paprika, with its deep roots in Spanish culinary culture, offers a taste that's both exotic and familiar – a warm embrace in the chill of winter, a smoky whisper in a summer barbecue.

What makes Las Hermanas stand out in the crowded world of spices? It's a blend of tradition and quality. The capsicum peppers, handpicked in their prime, are processed with love and care, preserving their natural oils and ensuring a depth of flavour that's unparalleled.

But it's not just about the taste. In the vibrant hues of Las Hermanas Paprika, one sees the golden sunsets of Spain, feels the passion of its fiestas, and hears the gentle strumming of a Spanish guitar. It’s a sensory experience, transporting you to the cobbled streets of Seville or the bustling markets of Madrid.

And for Australians seeking this authentic experience, Petits Tresors is the perfect facilitator. Their commitment to sourcing and delivering the finest global flavours means that Las Hermanas Paprika, a beloved favourite in Spanish kitchens, can now add warmth and zest to Australian dishes.

Baked eggs with chorizo

Andrew Harrington

Rated 5.0 stars by 1 users

Category

Breakfast

Cuisine

Mediterranean

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Eggs baked to perfection, drawing inspiration from the Spanish culinary landscape, harmoniously blend with robust chorizo and succulent green peas, all nestled in a tantalising tomato sauce with a hint of paprika. Dive into these sumptuous Flamenco Eggs and pair them with warm, crusty bread to capture every delectable drop. Ideal for gatherings, present them as a delightful brunch or a heartwarming evening meal.

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Ingredients

• 4 eggs

• 100 g chorizo sausage sliced into bite-sized pieces

• 1 onion, diced

• 2 cloves garlic, diced

• 1 red or yellow pepper, sliced into thin strips

• 2 x 400 g chopped tomatoes

• 150 g frozen peas

• 1 tbsp tomato puree

• 1 tbsp olive oil

• Sea Salt flakes, to taste

• Pepper, to taste

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Directions

1. Set your oven to 200°C (or 180°C for fan ovens)

2. Warm the oil in a pan on medium heat, then sauté the onions until they turn tender, about 5 minutes.

3. Toss in the garlic and peppers, cooking for an additional 2-3 minutes.

4. Stir in the paprika and tomato purée, blending thoroughly, then pour in the chopped tomatoes.

5. With the lid on, reduce the heat and let it gently simmer for around 10 minutes.

6. Remove the lid, mix everything well, adjust the seasoning, and then carve out 4 spaces in the sauce for the eggs, cracking each one into its own space.

7. Lightly season the eggs, then sprinkle with chorizo and peas (no pre-cooking needed).

8. Transfer the pan to your preheated oven, letting it bake for 8-12 minutes, depending on your egg preference.

9. For the perfect finish, pair with fresh bread for soaking up the rich sauce and consider a sprinkle of chopped parsley for garnish.