serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp 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 750g), skinned and chopped, or 2 x 400g 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 capsicum (pepper), roasted and skinned, cut into 8 strips (or use peppers from a jar)
- salt and freshly ground black pepper
For the griddled bread
- 4–8 thick slices bread
- 1 clove garlic, halved
- 30 ml olive oil
- small handful flat-leaf parsley, chopped, to serve
Instructions
Heat the oil in a frying pan or shallow casserole over medium-low heat and cook the onion and garlic until soft, 5 to 10 minutes. Add the ham and the pimentón picante, fry for 3 minutes, then add the chopped tomatoes and tomato paste. Cover the pan and cook until the tomatoes are reduced and pulpy, about 10 to 15 minutes.
Heat the oven to 200°C/gas 6.
Grease a large ovenproof dish or shallow casserole and pour in the tomato sauce. Scatter over the peas and green beans. Break the eggs into the sauce. Arrange the chorizo slices around the eggs and the red pepper strips over and around the eggs. Season with salt and pepper. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan. Scatter the chopped parsley over the dish and serve with griddled bread.
Recipe and image from by Rick Stein (BBC Books, hb, $55). Photography by James Murphy. Read our Q & A with Rick and more recipes from the book .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
