Huevos a la Flamenca
(Baked Eggs and Trimmings)
Servings: 4

4 or 8 eggs - your preference.
sliced chorizo - 12 slices
diced serrano ham 100g (4oz)
1 green pepper
green beans 100g (4oz)
2 cloves of garlic
1 white onion
1 tin of chopped tomatoes
salt, pepper and paprika

Cook the beans in boiling salted water for 15 minutes.

Cut the top and stalk from the green pepper, remove the seeds and the pith from the centre. Chop into small pieces. Peel the onion and chop into small pieces. Remove the skin from the garlic cloves and chop into small pieces.

Gently fry the sliced chorizo, the diced ham, the chopped onion and the chopped pepper in some olive oil in a large frying pan.

Add the tomatoes straight from the tin. Cook for 3 or 4 minutes.

Add the garlic a minute before completion. Add a pinch of salt, some ground black pepper and a half a teaspoonful of paprika.

Add the beans (don't worry if they are not quite cooked - they will finish off in the oven). Stir well.

With a large spoon, put 4 equal portions in 4 oven dishes or Spanish cazuelas. Break 1 or 2 eggs over each one and then mix them in with a fork. Bake in a pre-heated oven set at 180C - 350F - gas mark 4 for about 15 minutes until the eggs set.

Serve with toast or bread and a green salad.
If you do not have chorizo or serrano ham, gammon or bacon and any sausage can be used.