Huevos a la flamenca – baked eggs with tomato, chorizo and peas

Ingredients for 4 portions

• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 100 gSpanish chorizo, sliced
• 80 gProsciutto, diced
• 3 tbspOlive oil
• 400 gReady-made tomato sauce
• 200 gGreen peas, frozen
• 8Eggs
• to tasteSalt
• 100 gJarred roasted red peppers, in strips
• 8 spearsCanned white asparagus

On the side

• 250 gBread

Method

1. Preheat the oven to 200 °C. Chop the onion and garlic, slice the chorizo and dice the ham.
2. Heat the oil in a frying pan and fry the onion and garlic over a medium heat for about 8 minutes, until soft.
3. Add the ham and half the chorizo and fry for 2 minutes. Stir in the tomato sauce and peas and simmer for 5 minutes.
4. Divide the sauce between four small ovenproof dishes, or use one large dish. Make two hollows in each and crack in two eggs, then lightly salt the whites. Arrange the rest of the chorizo, the pepper strips and the asparagus around the eggs.
5. Bake in the middle of the oven for 10–12 minutes, until the whites are set but the yolks are still runny.
6. Serve straight away in the dishes, with bread.

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