INGREDIENTS

• 200g peas, defrosted
• 1 bunch green asparagus, chopped
• 50ml olive oil
• 5 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced
• 2 small chorizo sausage, sliced
• 1 x 400g tin chopped tomatoes
• a pinch of sugar
• ½ tsp sweet smoked paprika
• 2 tbsp finely chopped fresh parsley, plus a little extra to garnish
• 5 eggs (or 8 if you are really hungry)
• salt and freshly ground black pepper
• bread, to serve

Preparation

Preheat the oven to 180°C/350°F/gas mark 4. 

Put the olive oil in a frying pan over a medium heat. Add the onion and fry for 4 minutes before adding the chopped garlic and the chorizo. Cook for about 3 minutes and then add the asparagus and peas. Cook for a further 2 minutes before adding the chopped tomatoes, sugar, smoked pimentón and a pinch of salt (don’t over season at this point as the Serrano or chorizo will release more salt when baking). Cook it for 5 minutes over a low heat. 

If you are not cooking it in a pan that can go into the oven, pour into a medium ovenproof dish or 4 individual dishes, crack the eggs over the top and season. Bake for 7–8 minutes or until the egg is cooked to your liking. Garnish with a little finely chopped fresh parsley, season the eggs and serve with good bread.

Tip
Duck eggs work really well in this dish; they have that extra bit more flavour and, as we know, size does matter.