Spanish Eggs, Shirred
This classic recipe for Spanish Eggs, Shirred, offers a comforting and satisfying breakfast or brunch option. The dish features eggs baked in a flavorful tomato and onion base, creating a rich, savory, and slightly spicy flavor profile. It's a simple yet elegant dish, perfect for a weekend meal or a special occasion.
Ingredients
- 1 teaspoon Butter (Originally bacon fat or butter. Substituted with butter for modern preference.)
- 1 teaspoon Onion, minced
- 1 teaspoon All-purpose flour
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Chile sauce
- 1/4 cup Raw tomato, chopped
- 1 large Egg
- 2 sprigs Fresh parsley sprigs (For garnish, quantity estimated (not specified in original recipe))
Instructions
- 1Melt the butter in a small oven-safe dish or ramekin over medium heat. Add the minced onion and cook until softened, about 2 minutes. Stir in the flour.
- 2Season with salt, add the chile sauce and chopped tomato. Cook for 2 minutes, stirring occasionally.
- 3Carefully pour the mixture into the baking dish. Break the egg over the top. Bake in a preheated oven at 350°F (175°C) until the egg white is set and the yolk is still slightly runny, about 10-15 minutes.
- 4Garnish with fresh parsley sprigs and serve hot.