Baked Eggs with Jamón, Peas and Tomato

Serves: 2

You will need

3 tablespoons olive oil
100g finely chopped shallot
4 garlic cloves, thinly sliced
2 ripe tomatoes, peeled, seedless and finely chopped
400g shelled peas, fresh or frozen
100ml homemade chicken stock
75g thinly sliced Serrano ham, finely shredded
2 extra large, free-range eggs
Sea salt flakes and freshly ground black pepper



Directions

1 Heat the oven to 180c.

2 Heat the olive oil in a medium-sized frying pan. Add the shallot and garlic, cover and cook gently for 5 minutes until soft but not browned.

3 Add the tomato and cook in a medium heat for another 5 minutes.

4 Stir in the peas and chicken stock. Part-cover and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.

5 Stir in the Serrano ham, and season to taste with salt and pepper.

6 Break the eggs, spaced well apart, on top of the peas, season lightly

7 Place in the oven to cook gently for 5 minutes, or until the eggs are set to your liking.

Recipe courtesy of Anna de Codorníu Blanc de Blancs and José Pizarro



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