Sobrino de Botín and My Spanish Bake!

The world is full of restaurants, some good, some bad. I am sure we all could tell a story or two about restaurants, the food they serve and the service.

Have you ever wondered about the oldest restaurant that is still going? According to The Guinness Book of Records it is Sorbrino de Botin in Madrid, Spain.

The restaurant was opened in 1725 by Jean Botin and his wife. The restaurant was known as Casa Botin. The name changed when Mrs Botin died and her nephew took over. Today the Gonzalez family run it.

I believe there are three main dining rooms. The Bodega (cellar), The Castilla Room and the Felipe IV Room.

They say Ernest Hemingway said it was one of his favourite restaurants.

A cast iron, wood fired oven is kept going all the time. The specialities are the Cochinillo Asado - Suckling Pig and Cordero Asado - Roast Lamb.

The Suckling Pig is served on a plate with potatoes and what looks like a light gravy or jus. They also serve other meat and fish dishes.
The Hors D'oeuvres sound amazing, roast red peppers with codfish, to the simple cured ham and melon.

Keeping with the Spanish theme, I have added my Spanish Eggs. They are not only for breakfast you can make them for lunch or dinner.

Bernadette's Spanish Baked Eggs

Ingredients
4 eggs
1 chorizo sausage, sliced
One 400 gram can diced tomatoes
One 400 gram can cannellini beans, strained and rinsed
1 small onion, diced
1 clove garlic, chopped
2 tablespoons of extra virgin olive oil
Half a teaspoon of smoked paprika
Quarter of a teaspoon ground cumin
Pinch Cayenne pepper
Salt and pepper
Chopped parsley to garnish


Method

Preheat oven to 200 degrees celsius.

Heat oil in a medium sized fry pan. Add onion and cook over a low heat until tender.

Add garlic and spices, cook for another minute. Add tomatoes, beans and chorizo sausage and cook over medium heat for about 10 minutes. Stirring carefully so the beans don't go mushy. If the mixture becomes a little dry add couple tablespoons of water.

Take off heat and season with salt and pepper.

Place the tomato mixture into 4 ramekin dishes or a large flattish casserole dish.
Make a hole in the middle of the mixture by simply moving it with a spoon. Crack and place an egg into each ramekin or crack and place 4 eggs into the middle of the large flat casserole dish. Place on a tray as it is easier to put in and remove from oven.

Bake in oven for about 10 to 15 minutes until the egg whites set and egg yolks are cooked to your liking.

Sprinkle with parsley. I like to serve with crunchy white bread and depending on time of day, maybe a glass of orange juice or wine!

Enjoy!!!