Huevos a la flamenco (Andalusian flamenco eggs)

This traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare. It's a winner on a cold winters night and needs only a few ingredients to create this wonderful taste of Spain.

Ingredients

2 tablespoons olive oil
1 onion finely chopped
2 red peppers finely chopped
2 garlic cloves finely chopped
500g fresh tomatoes grated on a cheese grater (or a carton of tomato pasada)
1 teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper

Method

Prep: 15 mins | Cook: 10 mins

Preheat oven to 200 C / Gas 6.

Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic. Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 minutes.
Season to taste.
Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.

Bake the ramekins for about 10 minutes or until the eggs are set but still runny.

Garnish with parsley and serve with crusty bread.