- Prep time
- 10 minutes PT10M
- Cook time
- 45 minutes PT45M
- 6–8 servings
This delicious dish from Andalucia, Spain is colorful, delicious and easy to prepare for brunch or dinner. For a tasty twist, try using prosciutto in place of jamón serrano.
- 2 large tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped fine
- 1 medium red bell pepper, chopped fine
- 2 teaspoons garlic, chopped fine
- 1 tablespoon smoked paprika
- Salt and pepper, to taste
- 6–8 eggs
- 4 thin slices jamón serrano
- ¼ pound Spanish chorizo, sliced
- ¼ cup peas
- Chopped parsley, for garnish (optional)
Preheat oven to 400°F.
Cut tomatoes in half, then grate the cut side, applying heavy pressure. Discard the tomato skin and set grated tomato pulp aside.
In an oven-proof sauté pan, warm olive oil and sauté the onions and peppers over medium heat until onions are soft and translucent, about 10 minutes. Add garlic and cook for about 5 minutes. Add grated tomato pulp and smoked paprika, cook for about 15 minutes, then season to taste with salt and pepper.
From here, you can make a large, family-style dish in the same pan or make individual portions in ramekins.
For Family-Style: Crack 6–8 eggs on top of the tomato sauce in the oven-proof sauté pan. Top with jamón serrano, chorizo and peas and bake for 10 minutes, or until egg whites are set but the yolks are still runny.
For Individual Portions: Divide tomato sauce evenly into 4 large or 8 small ramekins. If making 4 portions, crack 2 eggs per ramekin. For 8 portions, crack 1 egg per ramekin. Top each serving with jamón serrano, chorizo and peas. Place ramekins on a sheet pan and bake for approximately 10 minutes, or until egg whites are set but the yolks are still runny.
Garnish with chopped parsley, if desired, and serve.