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.
