Baked eggs with jam?n, peas and tomato
This is a great recipe for a quick and easy breakfast or lunch. If you can’t get your hands on any jam?n you can always substitute it for serrano ham or any of your other favourite cured meats – try adding chorizo for a spicy kick.
Looking for something to drink with your lunch? Champagne and eggs are a classic pairing – the bubbles and acidity cut right through the eggy fat. At José Pizarro we’ve just teamed up with Codorniu, one of Spain’s most famous cava producers – a fraction of the price of champagne yet produced using the same methods and incredibly delicious. Roses, or rosadas, are also great to pair with eggs and tomato – try a fruity Grenache (Garnacha) based one like our 2014 Finca Nueva 2014 made of a blend of Tempranillo and Garnacha.
Heat the oven to 180c
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 jam?n and season to taste with salt and pepper.
Break the eggs, spaced well apart, on top of the peas, season lightly. Place in the oven to cook gently for 5 minutes, or until the eggs are set to your liking.
3 tablespoons olive oil
100g finely chopped shallot
4 garlic cloves, thinly sliced
2 ripe tomatoes, peeled, seedless and finely chopped
400g shelled peas, fresh or frozen
100ml homemade chicken stock
75g thinly sliced Serrano ham, finely shredded
2 extra-large, free-range eggs
Sea salt flakes and freshly ground black pepper