- A small chopped onion.
- A finely-chopped clove garlic
- A hundred grams of diced Serrano ham
- Three peeled and deseeded tomatoes (large ones)
- ˝ teaspoon paprika
- Eight eggs
- 75 grams of cooked peas
- A small red pimiento
- Eight asparagus tips
- A hundred grams of chorizo
- Two artichoke hearts
- Some parsley
Fry the onions in pan with hot oil together with the garlic and the ham, until the onions are soft. Add both the paprika and the chopped tomatoes to the mix and cook medium heat for around fifteen minutes or until the tomatoes turn into a sauce. Make two indentations when pouring the sauce among four, previously oiled, dishes.
Break an egg into each well; divide the peas and artichoke hearts together with the pimientos among all four dishes. Sprinkle your dishes with the parsley (previously chopped). Bake your dishes medium oven, for about 10 minutes. Serve straight away.
Definitely this Sevillian dish have plenty of tasty ingredients. If you want to know the nutrition data from each described foods in this recipe, we recommend you check www.freenutritionfacts.com website.