Huevos a la flamenca with peas and peppers

Ingredients

For 1 serving

• Eggs2
• Chopped tomatoes150 g
• Peas60 g
• Bell peppers60 g
• Onion30 g
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Prosciutto20 g
• Saltto taste

Contains: eggs,

In season: April – June

Method

1. Turn the oven on to 200 °C (conventional).
2. Peel and chop the onion; wash the pepper, remove the seeds and pith and cut it into roughly 1 cm dice; tear the cured ham into small pieces.
3. Heat the oil in a frying pan over a medium heat and fry the onion and pepper for 5 minutes, stirring, until the onion is translucent.
4. Add the chopped tomatoes, peas, paprika and a pinch of salt and cook for 8 minutes over a medium-low heat, until the sauce thickens and the peas are tender; tip everything into a small ovenproof dish.
5. Make two hollows with a spoon, crack an egg into each and scatter the ham around them.
6. Bake for 8 minutes, until the whites are set and opaque and the yolks still soft; serve in the dish.