← Nouns Cooking · Spanish

Ingredients

• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 1 red pepper, diced
• 2 cloves Garlic, chopped
• 100 g Chorizo, diced
• 60 g serrano ham, cut into strips
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1 can tin of chopped tomatoes (400 g)
• 100 g frozen peas
• 8 green asparagus spears (optional)
• 4 large eggs
• salt and black pepper
• 1 tbsp Parsley, chopped

Method

1. Heat the oven to 200°C (400°F). Heat the oil in an ovenproof frying pan or shallow cazuela over medium heat and fry the chorizo for 2–3 min until it releases its red oil.
2. Add the onion and pepper and cook for 8 min until soft. Stir in the garlic and paprika for 30 seconds, then the tomatoes. Simmer for 12–15 min, stirring now and then, until thick. Stir in the peas and season.
3. Make 4 hollows in the sauce and crack an egg into each. Lay the ham strips and asparagus (if using) around them.
4. Bake for 8–10 min, until the whites are set but the yolks still wobble. Scatter with parsley and serve in the pan with crusty bread for dipping.

Tips

• Bake a few minutes longer for firm yolks if serving anyone pregnant, very young or elderly.
• Leftover sauce freezes well, so make double and you are halfway to a speedy supper.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Great British Chefs The Spanish Chef (Omar Allibhoy)