Flamenca baked eggs with vegetables and chorizo

Shell the peas and weigh the stated quantity. Cook them in unsalted boiling water for about 10 min until tender, then drain. Meanwhile peel and finely dice potatoes. Trim, wash and slice leek. Crush unpeeled garlic. Heat all the oil in a large frying pan and cook potatoes and garlic for about 15 min, stirring. Add leek, whole cayenne, salt and pepper and cook gently for about 10 min until tender. Remove garlic and cayenne.

Peel and dice chorizo. Trim excess fat from ham and dice it. Fry 50 g of chorizo and 50 g of ham in another pan without added oil for about 5 min. Add vegetables and peas and heat together for about 5 min. Reserve the remaining 50 g of chorizo and 50 g of ham for the topping. Heat all tomato sauce separately.

Heat oven to 180 °C. Divide vegetables and all tomato sauce among 4 small oven-safe dishes large enough for the fillings and eggs. Crack eggs into a bowl to check for shell fragments, then gently distribute over vegetables without overflowing. Add reserved meats. Bake for about 12 min until whites and yolks are set throughout. Extend according to dish depth. Wash and dry the parsley, chop it and measure the stated quantity. Scatter it over the eggs and serve immediately.