Flamenco eggs (huevos a la flamenca)

This Spanish egg dish is easy to prepare and a delicious combination of tomato-pepper base, eggs and Spanish meats.

📝 Ingredients

• 1/2 red pepper (unless small then 1 whole)
• 1/2 onion
• 1 clove garlic (small)
• 2 tomatoes ((medium))
• 1 tbsp olive oil
• 2 oz Spanish chorizo (cut in slices, approx 10 slices)
• 1 tsp paprika ((Spanish))
• 4 eggs ((or 2, if you prefer))
• 2 slices Serrano ham (or a little more, to taste (2 slices = approx 1oz/30g))
• 3 tbsp peas (frozen or fresh (3tbsp = approx 1oz/30g))
• 1 tbsp chopped parsley (to top)

👨‍🍳 Instructions

1. 1Preheat oven to 400F/200C and have two small oven-proof dishes ready for baking (I used 6 1/2in/17cm terracotta cazuelas, but baking dishes or even small skillets will work).
2. 2Finely chop the pepper, onion and garlic. Peel the tomatoes then finely chop. (You can peel them as you prefer but easiest is placing in a bowl, covering with boiling water and leaving a couple minutes. Then prick the skin and it should start to burst open).
3. 3Warm the oil in a medium skillet/frying pan over a medium-high heat. Add the slices of chorizo and cook for a minute or two on either side until gently crisp. Remove the slices of chorizo and set aside.
4. 4Add the peppers and onion to the skillet and cook for around 7-10 minutes until they are both softening. Add the garlic and cook a minute more then add the tomatoes and paprika. Cook for another 2-3 minutes until the tomatoes are breaking up a little.
5. 5Divide the mixture between the two dishes and create slight indents in the mixture for the eggs. Crack two eggs into each dish in the indents.
6. 6Top the dishes with the slices of chorizo, broken up pieces of Serrano ham and peas. Place them in the oven and bake for around 10 minutes, or slightly more/less depending how you prefer your eggs.
7. 7Top the dishes with the chopped parsley and serve.