Flamenco Eggs With Spanish Serrano

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12 Ingredients

1 large red onion, roughly chopped
1/2 cup continental parsley (save some to serve)
5milliliter virgin olive oil spray
1/2teaspoons dried chilli flakes
2teaspoons ground cumin
2teaspoons smoked paprika
2 cherry tomatoes
100grams shaved Bertocchi Noel Smoked Spanish Jamon Serrano Ham
4 slices sourdough (to serve)
2tablespoons olive oil
4 free range eggs
2 cloves garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 2

Preheat oven to 180°C. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook for 4 minutes or until softened. Add garlic, paprika, cumin and chilli and stir until combined. Cook for 1 minute or until aromatic. Stir in tomatoes and 1/2 cup water and bring to the boil. Stir in parsley or coriander and season. Remove pan from heat.

Step 2 of 2

Arrange ham in pan among tomato sauce. Form 4 hollows in tomato sauce with a large spoon. Break eggs into hollows and spray with olive oil. Lightly cover pan with foil and transfer pan to oven. Bake for 20 minutes or until egg whites are just cooked. Scatter over extra parsley and serve with toast.