Approx. 2 Tbsp. Olive Oil
1 Onion, chopped
2 Red Peppers, chopped
2 Garlic Cloves, crushed
1-2 Tsps. Sweet Paprika (depends on your taste)
Cup of frozen peas (defrosted)
Large potato cubed and boiled until cooked but firm
Tin of Chopped Tomatoes (approx. 400g)
4 Slices Serrano ham (torn up)
8 Slices Chorizo (cooked) (up to you what strength)
½ Tbsp. Fresh Parsley, chopped – plus a sprig to decorate
Salt and Pepper
1 Tbsp. Vinaigre de Xérès (Jerez/Sherry Vinegar)
4 Tbsp. White Wine
Chicken Stock Cube, crumbled
(Optional extra – 1 tsp. of chili flakes)
Pre-heat oven to 180°
Heat Olive Oil in a deep frying pan, sauté onion, peppers and garlic until soft, add chorizo, tomatoes, peas, paprika, potatoes, Vinaigre de Xéres and White Wine. Simmer and reduce keeping the mixture juicy and thick but not dry, add salt and pepper to taste (at this stage if it’s not quite to your taste you could add the chilli flakes).
Transfer to an oven dish (I use a round clay dish). Lay the torn up strips of Serrano ham on top. Make 4 wells in the mixture and break 4 eggs into the wells.
Cook in a preheated oven at 180° for approx. 15-20 mins (or until eggs are cooked) this is the tricky bit as I think this depends on your oven as to how long it takes !
Serve with crusty bread and a glass (or 2) of red wine