Baked eggs with ham and chorizo
(from Elyce123’s recipe box)
Source: delicious. September 2005
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: September
Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 140g cubed pancetta or bacon lardons
- 8 tomatoes, skinned, deseeded and chopped
- 1/2 tsp sweet paprika
- 1 tbsp dry sherry
- 2 large roasted red peppers from a jar, chopped
- 12 asparagus tips, cooked
- 50g peas, blanched
- 4 very fresh eggs
- 8 very thin slices of large chorizo
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Heat the oil in a large frying pan with an ovenproof handle, add the onion and garlic and fry over a medium heat for about 7 minutes, until soft and just golden. Add the pancetta and fry for 5 minutes. Add the tomatoes, paprika and sherry and cook for 7 minutes, until slightly thickened. Season.
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Fold the peppers, asparagus and peas into the mixture. Make 4 holes in the mixture and break in the eggs, swirl the white part but leave the yolks whole. Season the eggs and bake in the oven for 7 minutes, or until the eggs have just set.
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Meanwhile, heat a second large frying pan and dry-fry the chorizo slices on both sides until the oil runs out and the edges are browned. Put on top of the dish and serve.