- Prep time
- 10 minutes
- Cook time
- 45 minutes
- 6-8 servings
This delicious dish from Andalucia, Spain is colorful and delicious. It's easy to prepare, which makes it awesome for entertaining, an easy dinner or a delicious brunch. Prosciutto can also be substituted for the jamón serrano.
- 2 large tomatoes, grated
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 teaspoons finely chopped garlic
- 1 tablespoon smoked paprika
- 6-8 eggs
- 4 thin slices jamón serrano
- quarter of a pound a Spanish chorizo
- ¼ cup peas
- Salt and pepper to taste
- parsley, chopped - (optional for garnish)
Preheat Oven to 400°
Cut tomatoes in half, grate tomato on the cut side first, applying heavy pressure. Discard the tomato skin. Set grated tomato pulp aside.
In an oven-proof sauté pan, warm olive oil and sauté the onions and peppers over medium heat until onions are soft and translucent, about 10 minutes. Add garlic, after about 5 minutes add grated tomato pulp and smoked paprika continue to cook for another 15 minutes taste and season.
At this point you can make a large family-style dish in the same pan or make individual portions in ramekins.
For Family Style: Crack 6 to 8 eggs in ovenproof sauté pan that you made the tomato sauce and and top with ham chorizo and peas bake for 10 minutes or until eggs are set but with the runny egg yolk.
For Individual Portions: Using four large or eight small ramekins, divide tomato sauce evenly into the ramekins. If making four portions, crack two eggs per ramekin. For 8 portions, crack one egg per ramekin into the tomato sauce. Top each serving with ham, sausage and peas. Place ramekins on on a sheet pan, bake for approximately 10 minutes or until the egg-whites are set with a runny yolk.