Name: José Pizarro's Baked Eggs With Jamon, Peas And Tomatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 2
Ingredients: 3tbsp olive oil; 100g shallot, finely chopped; 4 garlic cloves, thinly sliced; 2 ripe tomatoes, peeled, seedless and finely chopped; 400g peas, fresh or frozen; 100ml chicken stock; 75g Serrano ham, thinly sliced and finely shredded; 2 extra large eggs

This recipe was created by José Pizarro for Codorníu.

Ingredients

3tbsp olive oil
100g shallot, finely chopped
4 garlic cloves, thinly sliced
2 ripe tomatoes, peeled, seedless and finely chopped
400g peas, fresh or frozen
100ml chicken stock
75g Serrano ham, thinly sliced and finely shredded
2 extra large eggs

Method

Heat the oven to 180C, gas 4. Heat the olive oil in a medium-sized frying pan. Add the shallot and garlic. Cover and cook gently for 5 minutes until soft but not browned.
Add the tomato and cook in a medium heat for another 5 minutes.
Stir in the peas and chicken stock, part cover and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.
Stir in the Serrano ham and season to taste with salt and pepper.
Break the eggs, spaced well apart, on top of the peas and season lightly.
Place in the oven to cook gently for 5 minutes, or until the eggs are set to your liking.

Serves	2
Skill	Easy
Preparation Time	5 mins
Cooking Time	20 mins
Total Time	25 mins