Gypsy Eggs
Tags: Breakfast Chorizo Ham Pork
Yield: 4
- 1 tablespoon olive oil
- 4 slices Primo Gourmet Selection Prosciutto or jamon (see note), cut into strips
- 1 chorizo, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 300ml Massel chicken style liquid stock
- 1 teaspoon smoked paprika (see note) (pimenton)
- 1 cup (120g) frozen peas, thawed
- 4 eggs
- 1 tablespoon chopped flat-leaf parsley leaves
- Grilled bread, to serve
- Heat the oil in a frypan over medium heat. Add the prosciutto and chorizo and cook for 2 minutes, stirring, until beginning to crisp. Remove with a slotted spoon and drain on paper towel.
- Add the onion to the frypan and cook, stirring, for 2-3 minutes until softened. Add the garlic, tomatoes, stock, paprika and fried prosciutto and chorizo, reduce heat to medium-low and simmer for 15-20 minutes until the mixture has thickened. Season with salt and black pepper. Add peas for final 2 minutes until just tender.
- Meanwhile, preheat the oven to 180°C. Divide tomato mixture among four 300ml baking dishes. Make an indent in the centre of each dish, then crack an egg into the indent. Bake in the oven for 10 minutes or until the eggwhite has set but yolks are still soft. Sprinkle with parsley and serve immediately with bread.
