Kategorie

Andalusian baked eggs

Name: Andalusian baked eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 eggs; 200 g peeled, chopped tomatoes; 200 g potatoes, diced; 200 g fresh or frozen peas; 1 red pepper, diced; 1/2 large onion, finely diced; 2 garlic cloves, finely chopped; 4 thin slices Serrano ham; 4 thin slices cooking chorizo; 2 tbsp olive oil; 1/2 tsp salt

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Heat the oven to 220 °C / 425 °F. Set out four small ovenproof dishes or one medium baking dish.
Fry the diced potatoes in 1 tablespoon oil over medium heat for 8–10 minutes until tender. Transfer to a plate.
Heat the remaining oil. Cook the onion and garlic for 3 minutes until translucent. Add the tomatoes and simmer uncovered for 5 minutes until lightly thickened.
Fold in the peas, pepper and potatoes, add salt and cook gently for 5 minutes. Divide between the dishes or spread in the baking dish.
Carefully crack one egg into a hollow in each portion. Place one slice each of ham and chorizo beside it. Bake for 5–8 minutes, until the whites are set and the yolks are as soft as you like.
The dish and handles will be very hot. Rest for two minutes and serve immediately with bread.