Eggs Flamenco Style (Huevos a la Flamenca)

Ingredients for 4 :

- 4 eggs

- 4 medium potatoes

- 300 g peas

- 1 large onion

- 1 cooking chorizo

- diced serrano ham

- 500 g of tinned chopped tomato

2 large garlic cloves

- Olive oil

Method:

Cut the potatoes into small cubes set to simmer in a frying pan with plenty of oil for about 10 minutes until soft, then raise the heat for 5 minutes to slightly brown then drain and reserve on absorbent paper.

Preheat the oven to 180º.

Remove the oil from the pan but leave greased, gently sauté the chopped garlic and onion until golden add the chopped tomatoes, simmer for 5-8 minutes and reduce.

Then, add the potato cubes, mix everything well, and let it simmer, for a further few minutes, stirring occasionally, season, stir in the peas.

Place 4 x 0.5cm slices of chorizo and approximately 25g of diced ham into 4 individual ovenproof clay casseroles top with the potato/ tomato mixture, break an egg into the centre of each one. Bake in the oven for about 5 minutes until the eggs are set, serve hot from the oven with crusty bread.

Alternatively; follow the same procedure but bake in one large clay casserole.