Categories: September

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 140g cubed pancetta or bacon lardons
• 8 tomatoes, skinned, deseeded and chopped
• 1/2 tsp sweet paprika
• 1 tbsp dry sherry
• 2 large roasted red peppers from a jar, chopped
• 12 asparagus tips, cooked
• 50g peas, blanched
• 4 very fresh eggs
• 8 very thin slices of large chorizo

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Heat the oil in a large frying pan with an ovenproof handle, add the onion and garlic and fry over a medium heat for about 7 minutes, until soft and just golden. Add the pancetta and fry for 5 minutes. Add the tomatoes, paprika and sherry and cook for 7 minutes, until slightly thickened. Season.

2. Fold the peppers, asparagus and peas into the mixture. Make 4 holes in the mixture and break in the eggs, swirl the white part but leave the yolks whole. Season the eggs and bake in the oven for 7 minutes, or until the eggs have just set.

3. Meanwhile, heat a second large frying pan and dry-fry the chorizo slices on both sides until the oil runs out and the edges are browned. Put on top of the dish and serve.

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