Flamenco eggs recipe
 Wonderful flavours of Spain – chorizo, serrano ham, tomatoes – sing together in this simple dish of baked eggs. 4 tbsp olive oil1 small onion, chopped1 garlic clove, chopped80g/2¾oz serrano ham, chopped1 heaped tsp hot smoked paprika8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes1 tsp tomato purée75g/2½oz peas, fresh or frozen100g/3½oz fine green beans4 free-range eggs12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)salt and freshly ground black pepper 4 tbsp olive oil 1 small onion, chopped 1 garlic clove, chopped 80g/2¾oz serrano ham, chopped 1 heaped tsp hot smoked paprika 8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes 1 tsp tomato purée 75g/2½oz peas, fresh or frozen 100g/3½oz fine green beans 4 free-range eggs 12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar) salt and freshly ground black pepper 4-8 thick slices bread1 garlic clove, halved2 tbsp olive oilsmall handful flatleaf parsley, chopped, to serve 4-8 thick slices bread 1 garlic clove, halved 2 tbsp olive oil small handful flatleaf parsley, chopped, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Scatter the parsley over the dish and serve with griddled bread.