Huevos a la Flamenca

Ingredients

• 4 large eggs
• 5 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 red pepper, deseeded and diced
• 2 garlic cloves, finely chopped
• 400 g tinned chopped tomatoes
• 1 tsp sweet pimentón
• 1 tsp sugar
• 80 g jamón serrano, diced
• 80 g cooking chorizo, sliced into thin rounds
• 150 g cooked peas
• 8 green asparagus spears, blanched
• 200 g potatoes, peeled and cut into 1 cm dice
• Salt and black pepper
• 1 tbsp chopped flat-leaf parsley

Before you cook

• Heat the oven to 200C.
• Chop the onion, pepper and garlic finely and dice the potatoes small.
• Dice the jamón and slice the chorizo into thin rounds.
• Blanch the asparagus in boiling salted water for two minutes, then refresh it in cold water.

Steps

1. Heat three tablespoons of the olive oil in a wide ovenproof earthenware dish or frying pan over medium heat.
2. Fry the diced potatoes for eight minutes, turning them, until golden and just tender, then lift them onto kitchen paper.
3. Add the remaining oil to the dish and cook the onion and red pepper for eight minutes until soft.
4. Stir in the garlic and cook for thirty seconds until fragrant.
5. Add the diced jamón and the chorizo rounds and fry for two minutes so the paprika fat runs out of the chorizo.
6. Tip in the chopped tomatoes with the sugar and a pinch of salt, and simmer for ten minutes until thick.
7. Take the dish off the heat, stir in the pimentón, then taste and season with salt and pepper.
8. Fold the fried potatoes and the peas through the sauce and level the surface.
9. Make four wells in the mixture with the back of a spoon and crack an egg into each one.
10. Arrange the asparagus spears between the eggs like the spokes of a wheel.
11. Bake for ten to twelve minutes, until the whites are opaque and set but the yolks are still soft.
12. Scatter the parsley over and take the dish to the table hot, with plenty of bread.