Flamenco Eggs from Floyd on Spain by Keith Floyd

Name: Flamenco Eggs from Floyd on Spain by Keith Floyd
Ingredients: 300ml (½ pint) fresh tomato sauce; ½ teaspoon paprika; 8 eggs; 1 tablespoon chopped fresh parsley; 1 dozen asparagus tips, cooked (the Spanish seem to adore tinned asparagus – I think it’s dreadful. The choice is yours); 1 × 200g (1oz) can pimientos, well drained and sliced; 4 tablespoons peas or chopped green beans, cooked; 150g (5oz) serrano ham, diced; Salt; 8 slices of spicy sausage, ideally chorizo; Freshly ground black pepper

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This is a Spanish version of oeufs cocotte. It is a sunny, spicy dish that would make a perfect starter for a party or a wonderful light lunch. By the way, the point of using tinned pimientos is th...

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Ingredients

300ml (½ pint) fresh tomato sauce
½ teaspoon paprika
8 eggs
1 tablespoon chopped fresh parsley
1 dozen asparagus tips, cooked (the Spanish seem to adore tinned asparagus – I think it’s dreadful. The choice is yours)
1 × 200g (1oz) can pimientos, well drained and sliced
4 tablespoons peas or chopped green beans, cooked
150g (5oz) serrano ham, diced
Salt
8 slices of spicy sausage, ideally chorizo
Freshly ground black pepper