Wonderful flavours of Spain – chorizo, serrano ham, tomatoes – together in a simple dish of baked eggs.
Ingredients:
- 4 tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 80g serrano ham, chopped
- 1 heaped tsp hot smoked paprika
- 8 large tomatoes (750g), skinned, chopped (2 x 400g tins peeled plum tomatoes)
- 1 tsp tomato purée
- 75g peas, fresh or frozen
- 100g fine green beans
- 4 free-range eggs
- 12 slices chorizo
- 1 red pepper, roasted, skinned, cut into 8 strips
- salt, freshly ground black pepper
For griddled bread:
- 6-8 thick slices bread
- 1 garlic clove, halved
- 2 tbsp olive oil
- small handful flat-leaf parsley, chopped to serve
Method:
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Preheat oven to 200C/180C Fan/Gas 6
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Heat oil in a large lidded, ovenproof frying pan or shallow casserole over medium heat. Cook onion, garlic for 10 minutes or until soft
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Add ham, paprika, fry for 3 minutes. Add tomatoes, tomato purée, cover pan, cook for 10 minutes or until the tomatoes are reduced, pulpy
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Bring water to boil. Add peas, beans cook 5 minutes, drain, refresh in cold water
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Scatter peas, beans over tomato sauce. Break eggs into sauce. Arrange chorizo slices, red pepper strips around eggs. Season with salt, pepper
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Bake 10 minutes or until egg whites are set, yolks still soft. Check after 10 minutes
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Rub bread with garlic, brush with oil, griddle it on a ridged pan
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Scatter parsley over dish, serve with griddled bread
Will try for dinner this evening.