José Pizarro’s Baked Eggs With Jamon, Peas And Tomatoes Recipe

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5 min


20 min

This recipe was created by José Pizarro for Codorníu.


  • 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


  • 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.

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