FLAMENCO EGGS WITH TOMATO & SERRANO HAM
You Will Need
Heat the oil in a large frying pan or shallow casserole about
28cm in diameter over medium-low heat. Cook the onion
and garlic until soft, 5 to 10 minutes. Add the ham and the
pimentón picante, fry for 3 minutes, then add the chopped
tomatoes and tomato paste. Cover the pan and cook until
the tomatoes are reduced and pulpy, about 10 to 15 minutes.
Cook fresh peas for 3 minutes, then drain and refresh
under cold water; frozen peas do not require precooking.
Cook the green beans for 4 minutes, then drain and refresh
under cold water.
Heat the oven to 200°C/gas 6, unless you choose to finish
cooking on the hob.
Scatter the peas and beans over the tomato sauce in the
pan. Break the eggs into the sauce. Arrange the chorizo slices
around the eggs, and the red pepper strips over and around
the eggs. Season with salt and pepper.
Bake until the egg whites are set and the yolks still soft,
about 10 to 15 minutes, checking after 10. Alternatively, cook
on the hob over a medium heat with a lid on the pan for
10 to 15 minutes. Meanwhile, rub the bread with the garlic,
brush with the olive oil and griddle it on a ridged pan or
in a frying pan. Scatter the chopped parsley over the dish
and serve with griddled bread.