Flamenco Eggs

agfg.com.au

"This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. To these basic ingredients I have added green beans and peas; you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judion. Actually I first tried this in Cádiz and wasn't particularly knocked out by it, but I love eggs with tomato sauce, so I did a bit of research and came up with my own version." ~ Rick Stein. "This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. To these basic ingredients I have added green beans and peas; you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judion. Actually I first tried this in Cádiz and wasn't particularly knocked out by it, but I love eggs with tomato sauce, so I did a bit of research and came up with my own version." ~ Rick Stein.

4 Tbs olive oil

1 small onion, chopped

1 clove garlic, chopped

80 g serrano ham, chopped

1 tsp hot smoked paprika (pimentón picante)

8 large tomatoes (about 750 g), skinned and chopped, or 2 x 400 g tins of peeled plum tomatoes

1 tsp tomato paste

75 g peas, cooked

100 g fine green beans, blanched

4 eggs

12 slices chorizo sausage

1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)

Salt and freshly ground black pepper

subheading: For the griddled bread:

4 to 8 thick slices bread

1 clove garlic, halved

2 Tbs olive oil

Small handful flat-leaf parsley, chopped, to serve

Directions at agfg.com.au

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