Green Eggs and Ham - Spanish Style

Okay, I use the term 'green eggs' loosely (a sprinkling of parsley counts right?)  but I do so like them. I've been seeing this recipe around a lot lately so thought I would add my own twist to it. Served with hunks of bread, it gave my Sunday a nice warm glow, helped by the glorious sunshine of course. The bread is a perfect addition and of course you have to have a second slice to mop up all those scrummy juices and egg yolk.

What you'll need:

• 1 ring of chorizo (about 225g)
• 1 pack of serrano ham (about 70g)
• 1 red pepper
• 1 onion
• 2 garlic cloves, crushed
• 1 tsp cumin
• 2 tsp paprika
• 2 tsp oregano
• 2 x 400g tins of chopped tomatoes
• Half tsp tabasco
• 150ml vegetable stock
• 4 eggs
• 1 tbsp olive oil 
• Handful of fresh parsley, chopped 
• Salt and pepper
• Crusty bread

(Serves 4)

Heat the oil in a large saucepan on a medium temperature. Slice the chorizo and ham and gently fry for 5 minutes. Spoon onto a plate, leaving as much oil in the pan as possible. Slice the red pepper and onion and transfer to the pan making sure they are well coated with the chorizo oil. Fry for 5-10 minutes until soft but not brown. Add the garlic, cumin and paprika to the pan and fry for 1 minute. Stir in your tomatoes, stock and tabasco, oregano and add the chorizo and ham back in. Simmer for 15-20 minutes (increasing/reducing the heat as necessary) until the sauce has reduced but is still runny. Season to taste.

While your pan is bubbling away, preheat the oven to 180c. When it has reduced pour into an oven proof dish, trying not to cover yourself in it like I did. Break each egg on top, leaving space in between them. Wrap your crusty bread in tin foil and put both in the oven for 15 minutes or until the eggs are set to your liking.

Scatter over the parsley and take straight to the table, trying to resist the urge to dunk the bread straight into the dish!