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Ingredients

• 8 eggs,100 grams serrano ham, chopped, slices of chorizo sausage
• cooked peas,cooked asparagus tips or a few cooked green beans
• 1 small onion, chopped,1 clove garlic, chopped, chopped parsley, strips of tinned red pimiento, 3 tomatoes (about 750 grams), peeled and chopped
• 4 tablespoons olive oil, salt and pepper

Directions

• In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15 minutes. Oil four (or eight) oven-proof ramekins and divide the tomato sauce between them. Break one or two eggs into each ramekin. Put chorizo (sausage) slices around the eggs and sprinkle on a few cooked peas, asparagus or beans. Criss-cross the eggs with strips of pimiento. Sprinkle with salt and pepper and chopped parsley. Put in a hot oven (200ºC) until whites are set but yolks still liquid, about 8 minutes.