Huevos A La Flamenco

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• Step 1

  Heat the oil in a large frying pan or shallow casserole about
  28cm in diameter over medium-low heat. 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.
  Cook fresh peas for 3 minutes, then drain and refresh
  under cold water; frozen peas do not require precooking.
  Cook the green beans for 4 minutes, then drain and refresh
  under cold water.

• Step 2

  Heat the oven to 200°C/gas 6, unless you choose to finish
  cooking on the hob.

• Step 3

  Scatter the peas and beans over the tomato sauce in the
  pan. 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.

• Step 4

  Bake until the egg whites are set and the yolks still soft,
  about 10 to 15 minutes, checking after 10. Alternatively, cook
  on the hob over a medium heat with a lid on the pan for
  10 to 15 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.

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