Flamenco eggs
Ingredients
- 4 tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 80g/2¾oz serrano ham, chopped
- 1 heaped tsp hot smoked paprika
- 8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes
- 1 tsp tomato purée
- 75g/2½oz peas, fresh or frozen
- 100g/3½oz fine green beans
- 4 free-range eggs
- 12 slices chorizo
- 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)
- salt and freshly ground black pepper
- 4-8 thick slices bread
- 1 garlic clove, halved
- 2 tbsp olive oil
- small handful flatleaf parsley, chopped, to serve
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