Flamenco eggs (huevos a la flamenca)

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. 1

   Preheat 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. 2

   Finely 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. 3

   Warm 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. 4

   Add 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. 5

   Divide 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. 6

   Top 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. 7

   Top the dishes with the chopped parsley and serve.