This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made Simple
This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge — plenty of veggies, a bit of ham (or bacon or chorizo) and eggs. Just a few staples thrown together. — Omar Allibhoy
- 2 Cups fresh peas, shelled, or 2 1/2 cups frozen
- 10 1/2 Ounces asparagus, chopped, or 1 red or green bell pepper, chopped
- 3 1/2 olive oil
- 2 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 4 slices serrano ham or 1 chorizo sausage, chopped
- 2 Cups canned diced tomatoes
- 1/2 Teaspoon sweet pimentón (sweet, smoked paprika)
- 1/2 Teaspoon hot pimentón (hot, smoked paprika)
- 1 Tablespoon fresh parsley, finely chopped, plus extra to garnish
- 4 eggs (8 if you are really hungry)
- Salt and freshly ground black pepper
- Bread to serve
Preheat the oven to 350 degrees F.
Prepare a saucepan with boiling water and add the peas, asparagus, and a pinch of salt. Boil for 2 minutes, then drain and rinse with cold water to stop the vegetables from cooking. Set aside.
Put the olive oil in a frying pan over medium heat.
Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about 5 minutes and then add the asparagus and peas.
Cook for a further 5 minutes before adding the chopped tomatoes, a pinch of sugar, sweet pimentón, hot pimentón, and a pinch of salt. (Don’t over season at this point as the ham or chorizo will release more salt when baking.)
Cook it for 10 minutes over low heat. Add the parsley.
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 and serve with good bread.
Duck eggs work really well in this dish; they have that extra bit of flavor and, as we know, size does matter.
Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017, RRP $24.99 hardcover.