Gypsy eggs
Simple, quick and requiring just a handful of ingredients, this dish of Gypsy eggs is, in chef Ben Tish's own words, a fantastic hangover cure. Whether you're been imbibing the evening before or not, however, this dish of eggs gently baked in a rich tomato sauce flavoured with chorizo and ham is the perfect way to start a relaxed weekend.
Ben says: 'I've used Mutti Polpa finely chopped tomatoes in this dish because they've got a vibrant colour, fresh flavour and a nice rich texture, which makes all the difference to the sauce the eggs are cooked in.'
Ingredients
Metric
Imperial
- olive oil, for frying
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp hot smoked paprika
- 1/2 tsp chilli flakes
- 180g of cooking chorizo, peeled and cut into chunks
- 4 slices of jamón serrano, cut into strips
- 400g of tinned chopped tomatoes
- 120g of frozen peas, defrosted
- 4 large eggs
- coriander leaves, to garnish
- flatbreads, to serve
- salt
- coarsely ground black pepper
Method
Preheat an oven to 180°C/gas mark 4 and heat a medium-sized saucepan over a medium heat
Add a glug of olive oil to the pan, followed by the onion and garlic with a pinch of salt. Cook for 2-4 minutes until soft
- olive oil, for frying
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
Add the paprika, chilli flakes, ham and chorizo and cook for around 4 minutes until softened and the chorizo begins to release its oil into the pan
- 1 tsp hot smoked paprika
- 1/2 tsp chilli flakes
- 180g of cooking chorizo, peeled and cut into chunks
- 4 slices of jamón serrano, cut into strips
Add the chopped tomatoes and simmer until reduced by about half
- 400g of tinned chopped tomatoes
Divide the sauce between 4 individual ovenproof dishes or cocottes. Sprinkle over the peas, then make a well in the middle and crack an egg into each. Season with a pinch of salt and pepper. (You could also serve this recipe in one large ovenproof frying pan if you don't have individual dishes)
- 120g of frozen peas, defrosted
- 4 large eggs
- salt
- coarsely ground black pepper
Bake in the oven for 12 minutes until the egg white is cooked but the yolk is still soft and warm
Serve up the dishes with warm flatbreads and a sprinkle of coriander. Don't forget to warn your guests about the oven-hot dishes!
- coriander leaves, to garnish
- flatbreads, to serve
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