Huevos a la Flamenca (Eggs Flamenco Style or Flamenquines)

1 small onion chopped
1 clove garlic very finely chopped
100g diced ham
3 large tomatoes peeled and deseeded
1/2 teaspoon paprika
8 eggs
100g chorizo, sliced or chopped
75g cooked peas
1 small tin red pimiento
8 asparagus tips
2 artichoke hearts, chopped
salt and pepper
parsley

Heat some oil in a pan and fry the onion, garlic and ham until the onion is soft.

Add the chopped tomatoes and paprika and cook on a medium heat for about 15 minutes until the tomatoes have broken down into a sauce.

Oil four individual dishes and divide the sauce between them making two indentations. Carefully break an egg into each of these wells and then divide the chorizo, peas, the sliced pimientos asparagus tips, and the artichoke hearts amongst the dishes. Season as required and sprinkle with chopped parsley.

Bake in a medium oven until the egg whites are set, approx 10 minutes. Serve straight away with fried bread, toast or fresh bread.