4 November 2009
Terracotta cazuelas, the essential tool found in every Spanish kitchen. A cazuela is a clay dish which is fired and then glazed. Tremendously useful and very hard wearing cazuelas also come in a multitude of sizes from 8cm to almost three feet! Read more on the Spanish cazuela >>>
Cazuela eggs, this recipe is one of those spur of the moment things where you just fancy doing something different. I remember years ago as a child having baked eggs topped with cheese so with that in mind out came the cazuelas, it was either standard egg and chips or an experiment!
Ingredients: (serves 2)
8 slices, hand carved serrano ham
50g grated manchego cheese
How to Cook:
Crack 2 eggs into each cazuela.
Slice the tomato and lay the slices on top of the egg.
Lay the serrano ham slices over the tomato
Season well using the thyme and paprika, splash of Tabasco.
Grate the cheese over the top and bake at 200 degrees for 15 minutes.