Egg pan with vegetables

Ingredients for 4 servings:

• 70 g ham (Serrano)
• 4 onions
• 2 cloves garlic
• 1 red bell pepper(s)
• 500 g tomatoes, ripe
• 50 g peas, frozen
• 250 g asparagus, green (alternatively white asparagus from the can)
• 50 g paprika sausage (chorizo)
• 6 tbsp oil (olive oil)
• 1 pinch(s) of cayenne pepper
• 4 eggs
• 1 bell pepper(s), pickled (from the jar)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Huevos a la Flamenca from Andalusia

Thaw the peas. Wash the asparagus, trim off any tough ends, and cut the stalks into pieces. Heat 3 tablespoons of olive oil in a pan over medium heat, brown the ham. Stir in the onions and garlic and let them become translucent. Add the tomatoes and bell peppers, sauté over low heat for 5 minutes, and season with cayenne pepper. Set the pan aside. In another pan, sauté the asparagus in 3 tablespoons of olive oil over medium heat for 5 minutes, stirring, and season with salt. Slice the sausage and add to the vegetables. Using the round end of a ladle, make 4 indentations in the vegetable base and drop a beaten egg into each. Arrange the peas and asparagus between them. Cover the pan and roast for 12-15 minutes. Cut the pickled bell pepper into strips and garnish the dish with them. Serve in the dish with bread. The colorful variety of the vegetable ingredients, reminiscent of the colorful, swirling skirt of a flamenco dancer, is said to have given the famous egg dish from southern Spain its name, Huevos a la Flamenca.