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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Iberian Foods
1 small onion chopped
1 clove garlic very finely chopped
100 grams diced serrano ham
3 large tomatoes peeled and deseeded
½ teaspoon paprika
8 eggs
75 grams cooked peas
1 small tin red pimiento
8 asparagas tips
100 grams chorizo
2 artichoke hearts
parsley
Heat some oil in a pan and fry the onion, garlic and ham until the onion is soft. Add the chopped tomatoes and paprika and cook on a medium heat for about 15 minutes until the tomatoes have broken down into a sauce. Oil four individual dishes and divide the sauce between them making two indentations. Carefully break an egg into each of these wells and then divide the peas, the sliced pimientos and the artichoke hearts amongst the dishes. Season as required and sprinkle with chopped parsley. Bake in a medium oven until the egg whites are set, approximately 10 minutes. Serve straight away with fried bread, toast ot fresh bread.