Light huevos a la flamenca with peas and cured ham

Ingredients

For 1 serving

• Eggs2
• Chopped tomatoes200 g
• Peas80 g
• Bell peppers0.5
• Prosciutto20 g
• Bread40 g
• Extra virgin olive oil8 g
• Paprikato taste
• Saltto taste

Contains: gluten, eggs,

In season: April – July

Method

1. Turn the oven on to 200 °C. Wash the pepper, remove the seeds and pith and cut it into thin strips; cut the prosciutto into strips.
2. Heat the oil in a frying pan over a medium heat and cook the pepper for 5 minutes, until softened; add the paprika and stir for 30 seconds, then add the tomato pulp, peas and a pinch of salt and cook over a medium-low heat for 10 minutes, until the sauce thickens.
3. Pour the sauce into a cocotte or small baking dish, make hollows with a spoon and crack the eggs into them; lightly salt the whites and arrange the prosciutto strips around them.
4. Bake for 10 minutes, until the whites are set and the yolks still soft.
5. Serve straight away with the bread to mop up the sauce.