Huevos A La Flemenca

This is a really warming Spanish dish that I got out of the Aldi specials leaflet.

1. 1

   Preheat the oven to 200°C/400°F/Gas Mark 6.
   
   Peel and chop the onion and slice the peppers.
   
   In a large frying pan sauté them in the olive oil on a gentle heat till soft.
   
   Meanwhile chop the tomatoes, peel and finely chop the garlic and cut the chillies in half and discard the seeds, then chop finely. If you would like it to be hotter leave the seeds in.
   
   Add all of the vegetables to the pan, bring up the heat till they are bubbling, cover the pan, lower the heat and cook gently for 20 minutes, till they are tender.
   
   Meanwhile, chop the chorizo into small chunks, add this to the pan and cook for a further 10 minutes uncovered.
   
   Chop the Serrano ham into small pieces and add this to the tomato mixture along with the peas, season with salt and some black pepper. Personally I like to used a pepper grinder to add freshly cracked peppercorns.
   
   Transfer the mixture between 4 large ramekins or one large oven-proof dish.
   
   Crack two eggs on the individual portions, or eight eggs onto the large serving.
   
   Bake in the oven for 6-8 minutes, till the eggs are set but the yolks still soft.
   
   Serve with some baked crusty bread or if you want it to go further you could serve with a baked potato or rice.