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Eggs Baked with Sausages, Onions and Pepper

ingredients

4 - 8 servings
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
1 Garlic clove, crushed
1 Red pepper, pith and seeds removed and chopped
2 Potatoes, cooked and sliced
425 g (14 oz) Canned peeled tomatoes
1 Tbs Tomato puree (paste)
125 g (4 oz) 2/3 cup Green peas, weighed after shelling
125 g (4 oz) 2/3 cup Green beans, chopped
8 Eggs
125 g (4 oz) Chorizo sausage, cut into 8 slices
125 g (4 oz) Serrano ham, cut into strips
225 g (8 oz) Canned asparagus tips, drained

method

1. Heat 3 tablespoons of the oil in a large frying-pan. Add the onion, garlic and pepper and fry until they are soft. Add the potatoes and fry until they are lightly and evenly browned. Stir in the tomatoes and can juice, tomato puree (paste), peas and beans and bring to the boil. Simmer for 5 minutes.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Spread the tomato mixture over the bottom of a large, shallow baking dish. Make eight hollows in the mixture and carefully break one egg into each one. Garnish around the eggs with the chorizo slices, ham strips and asparagus tips. Pour over the remaining oil. Put the dish into the oven and bake for 20 to 25 minutes, or until the eggs have set and are cooked.

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