Ingredients (4 persons):

• 8 eggs
• 200 g of fresh peas (shelled)
• 6 fresh garlic (clean)
• 150 g of chorizo
• 100 g of serrano ham (1 slice)
• 400 ml tomato sauce
• extra virgin olive oil
• salt
• parsley

Elaboration of the recipe Huevos al plato con jamón y guisantes by Karlos Arguiñano:

Heat water in a pot with a pinch of salt. peas and cook them Drain and set aside.

Heats a frying pan with a drizzle of oil, slice the fresh garlic in pieces 1-2 cm, add them and sauté them for 5 minutes. Incorporate the peas and sauté them briefly.

Distribute the tomato sauce in 4 earthenware pots and place the peas on top of it. eggs and put 2 in each casserole.

Remove the skin from the chorizo sausage, cut into thin slices and put 4 in each casserole dish. Cut the ham strips and add them Enter the casseroles in the oven and bake at 220º for 8-10 minutes.

Remove the oven casseroles season the eggs and garnish with a few parsley leaves.

Tip:

If you like the egg yolks to be runny, add the egg whites first and when they are a little curdled, add the yolks.

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