Or, “Malaga style Eggs,” but “a la Malagueña” is a million times more fun to say.
I love love love International fusion. In case you couldn’t tell. Sometimes I fuse cuisines myself, but usually I am lucky enough to find a tried and true recipe that’s already a blend of cultures and flavors.
This dish is so good that one of my tasters (whom shall remain nameless but typically prefers my dishes of the breaded and fried variety) immediately said, “Oh, we need to make this again.” Indeed we will. This is a great dish for that first fall weekend where mornings are starting to get a smidge chillier and drier, after you’ve past the peak of the dog days of summer. Although given that it’s kind of spicy it’s pretty delicious any time of year.
As delicious as this dish is, I have a little secret for you. It’s actually healthy. It’s mainly just onions and peppers and shrimp and sausage all packaged into a flavor-packed stew. Kind of like a Spano/Cuban étouffé. Using ramekins, if you have them, makes for neat little individual portions, but if you don’t have any (and don’t want to buy another thing that you don’t have room to store), you can just put it in a pyrex or Corningware dish, top with the eggs somewhat spaced out, and spoon it into bowls. You can even make the stew part ahead of time and then all you have to do is put it in a dish and bake it. (This would be great to do for a delicious and healthy brunch.)
Huevos a la Malagueña (Malaga Style Eggs)
|Prep time||25 minutes|
|Cook time||25 minutes|
|Total time||50 minutes|
- 1.5lb shrimp (peeled)
- 1/2 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1 medium heat pepper (like a cubanelle, hot banana pepper, or mild jalapeno)
- 1 red onion (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1 Small jar roasted red peppers (drained and diced)
- 1/2lb venison chorizo (removed from casing and sautéd)
- 2 tablespoons fresh cilantro (finely chopped)
- 6 eggs
- salt and pepper to taste
|Heat the oven to 325. Season your shrimp with salt and pepper to taste, put in a bowl with the lime juice, cover and refrigerate while you prep everything else. (About 30 minutes, up to 2 hours.) Meanwhile, heat the oil over medium heat and sauté the pepper, onions and garlic until translucent, about 5 minutes. Season lightly with salt and pepper. Drain the shrimp, reserving the marinade, and add the marinade, tomato paste, roasted red peppers, wine, saffron and bay leaf and bring to a simmer. Simmer for about 10 minutes.|
|Add the shrimp and give everything a good stir. Then transfer the whole mixture either to 6 ramekins or to one baking dish (a glass brownie pan or Corningware should suffice). Top with the cooked chorizo crumbles and cilantro. Crack the eggs into your dish(es). If you don't like a runny egg, be sure to break up the yoke. Bake in the oven until the whites are set, about 20-25 minutes. (For set yokes, bake 30-35 minutes.)|
|Garnish with more chopped cilantro and serve with any kind of crusty, toasted bread, like a baguette.|
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