Baked Eggs With Ham In Tomato Sauce | Huevos a la Flamenca

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge – plenty of veggies, a bit of ham (bacon or chorizo) if you wish and eggs. Just a few staples thrown together.

Serves 4

INGREDIENTS  

300g (2½ cups) frozen peas

300g (3 cups) asparagus or 1 red or green pepper, chopped

50ml (3½ tbsp) olive oil

2 garlic cloves, thinly sliced

1 medium onion, finely chopped

4 slices serrano ham or 1 chorizo sausage, chopped (for veggie version omit this)

1 x 400g tin of chopped tomatoes

A pinch of sugar

½ tsp sweet smoked paprika

½ tsp hot smoked paprika

1 tbsp finely chopped fresh parsley, plus a little extra to garnish

4 eggs - duck eggs work really well too

Salt and pepper

Bread to serve

METHOD  

Preheat the oven to 180°C/350°F/gas mark 4.

Prepare a saucepan with boiling water and add the peas, asparagus and a pinch of salt.

Boil for 2 minutes, then drain and rinse with cold water to stop the vegetables cooking. Set aside.

Put the olive oil in a frying pan over a medium heat.

Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo.

Cook for about 5 minutes and then add the asparagus and peas.

Cook for a further 5 minutes before adding the chopped tomatoes, sugar, sweet paprika, hot paprika and a pinch of salt (don’t over season at this point as the Serrano or chorizo will release more salt when baking).

Cook it for 10 minutes over a low heat. Add the parsley.

Pour into a medium ovenproof dish or 4 individual dishes, crack the eggs over the top and season.

Bake for 7–8 minutes or until the egg is cooked to your liking.

Garnish with a little finely chopped fresh parsley and serve with good bread.