Huevos a la Flamenca-Baked Eggs With Ham & Peas

Huevos a la Flamenca

Now, more than ever, I am very consious of food waste, trying to make sure that nothing is discarded! I am not sure why I have not shared this recipe before, but it is a the perfect recipe to use up left over vegetables, can be great for brunch or as a tapas dish and of course has the requisite flavour!! The original recipe used asparagus, but this time I used up some peppers that I had left over from a large bag that had been substituted for my smaller bag by the online grocer. I just threw them in with the peas for 2 minutes, then into the skillet the same time as the peas. You can really put any vegetables in this, so sort out the refrigerator and find those languishing vegetables that would otherwise be wasted. Also, if you do not have serrano ham, use chorizo or pancetta, again whatever you have to hand.

WINE NOTE: If you are having this as a brunch dish, then stay with the coffee or have a Mimosa if it’s a special occassion- such as I feel like being an alcoholic during lockdown! However, if you are having this as a tapas, depending on the other tapas being served, I would generally go for a Spanish red such as Tempranillo.

Huevos a la Flamenca

300g / 10 1/2oz peas (canned or frozen, whatever you have)
300g / 10 1/2oz asparagus or any vegetable you want to use
Himilayan Salt
Olive oil spray
2 Garlic cloves
1 medium onion sliced
4 slices of serrano ham
A 400g /14oz can of chopped tomatoes
A pinch of sugar
1/2tsp sweet smoked paprika
1/2tsp hot smoked paprika
1 tbsp finely chopped fresh parsley plus extra to garnish
4 eggs
Fresh ground black pepper
Bread for serving

Preheat the oven 400F/200C/180Fan
Place peas and asparagus (or other vegetable) in boiling water with a pinch of salt and boil for 2 minutes. Then plunge into cold water to stop it from cooking further.
Spray an oven proof skillet (frying pan) and place on medium heat. Add the garlic and cook for a few seconds then add the onion and ham. Cook for 5 minutes, moving it around now and again, then add the vegetables.
Cook for another 5 minutes and add the tomatoes, sugar, both paprikas and a little salt (not too much as the ham releases salt when in the oven). Cook for another 10 minutes on low heat then add the parsley.
Crack the eggs on top and place in the oven. Cook for 7-8 minutes until the eggs are cooked to your liking. Remove from oven carefully and garnish with fresh parsley, some pepper and serve with the bread.