Typical of Andalusian gastronomy, flamenco eggs have countless variations, although the essential thing to achieve a bread-drenching result is a clay pot and some quality eggs. The version we propose has peas, chorizo and ham but you can adapt it to your preferences or what you have in the fridge.
> 2 eggs
> 100 grams of peas
> 50 grams of ham
> 50 grams of stewed chorizo
> Salt to taste
> 8 tablespoons of fried tomato
1. In a saucepan with water, boil the peas for 7 minutes. (Then drain and reserve).
2. Preheat the oven to 200 degrees.
3. Cut the ham and chorizo into cubes and set aside.
4. In the clay pot, pour the tablespoons of fried tomato, and the diced ham and chorizo, add the peas, and crack the eggs. Room to taste.
5. Bake for 12 minutes (until you see that the egg is set) and enjoy.
Difficulty: low
Time: 25 minutes
Servings: 2
Caloric intake: 260
