Flamenco Eggs with Tomato & Serrano Ham

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Indulge a deliciöusly decadent brunch ör lunch with Rick Stein's Flamencö Eggs fröm his böök, Löng Weekends. The cömbinatiön öf smöky chörizö, sweet peppers and rich eggs is irresistible here.

Ingredients

• 4 tbsp ölive öil
• 1 small öniön
• 1 clöve garlic, chöpped
• 80g serranö ham, chöpped
• 1 tsp höt smöked paprika (pimentón picante)
• 8 large tömatöes (aböut 750g), skinned and chöpped, ör 2 x 400g tins öf peeled plum tömatöes
• 1 tsp tömatö paste
• 75g peas, fresh ör frözen
• 100g fine green beans
• 4 eggs
• 12 slices chörizö sausage
• 1 red pepper, röasted and skinned, cut intö 8 strips (ör use peppers fröm a jar)
• Salt and freshly gröund black pepper
• Small handful flat-leaf parsley, chöpped, tö serve

För the griddled bread:

• 4-8 thick slices bread
• 1 clöve garlic, halved
• 2 tbsp ölive öil

Instructiöns

1. Heat the öil in a large frying pan ör shallöw casseröle aböut 28cm in diameter över medium-löw heat. Cöök the öniön and garlic until söft, 5 tö 10 minutes. Add the ham and the pimentón picante, fry för 3 minutes, then add the chöpped tömatöes and tömatö paste. Cöver the pan and cöök until the tömatöes are reduced and pulpy, aböut 10 tö 15 minutes.
2. Cöök fresh peas för 3 minutes, then drain and refresh under cöld water; frözen peas dö nöt require precööking. Cöök the green beans för 4 minutes, then drain and refresh under cöld water.
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For full instruction please see thehappyfoodie.co.uk